Recipe by DailyInspiration
I love Cornish hens and the idea of grilling them with this flavorful mexican-inspired marinade really got my attention. The recipe recommends serving this dish with a corn salsa. Prep time does not include marinating time (overnight).
Top Review by rosie316
I made this recipe this evening... and I totally botched it up! (Which is why I did not add stars. It was my own fault). I'm so sorry. I won't even post the picture. Hubby left me in charge of the grill (gas), while he went next door to fix the neighbors plumbing issue. I had all 3 burners set on medium and left the hens unattended (and covered) for 12 minutes. When I went out to flip them there was a huge fire brewing inside! I burnt those poor birdies to a crisp in 12 minutes! I did leave the lid open, reduced 2 burners to low and put the birds back on where it was not lit. We did have the hens for dinner, but all the flavor went away with the charred skin. I also made Recipe #493219 to serve along side. I'm wondering if the pure maple syrup caused it to burn, or because I closed the lid using a gas grill. I will try again. Thanks for the idea (I'm sure its great). (Made for PRMR tag)
- 4 Cornish hens
- 4 jalapeno peppers
- 8 garlic cloves, peeled
- 1⁄4 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (or thyme)
- 2 teaspoons salt
- 1⁄3 cup olive oil
- 1 tablespoon maple syrup (or honey)
Directions See How It's Made
- To butterfly the hens, turn them breast side down and using poultry shears, cut down each side of the backbone and discard it. Turn the birds over and open them out flat, pressing down hard on the breastbone. Thread 2 skewers diagonally through each hen from the wings to the thigh bones.
- To make the marinade, skewer the chili peppers and garlic together and cook on a preheated medium-hot outdoor grill or under a broiler for 10 minutes, turning frequently until evenly browned. Scrape off and discard the skins from the peppers and chop the flesh coarsely. Put the flesh (and seed if you like the heat) into a blender. Add garlic and all the remaining marinade ingredients and blend to a puree. Pour the marinade over the hens and let marinate in the refrigerator overnight. Return them to room temperature for 1 hour before cooking.
- When ready to cook, remove the birds from their marinade and grill over preheated medium-hot coals for 12 minutes on each side (or until juices run clear), basting occasionally. Remove from the heat and let rest for 5 minutes, then serve with corn salsa.