Prep 15 mins
Cook 1 hr
These hens are great hot off the grill but they, I think, taste even better cold. I have a gas grill, so my grilling directions are kind of geared toward that type of equipment. Charcoal can be used, of course, just use an indirect method by moving the coals to the edges and placing the hens in the middle. Marinade time is 2-3 hours.
- 4 (1 1/4 lb) Cornish hens
- 3⁄4 cup extra virgin olive oil
- 1⁄4 cup dry white wine
- 2 tablespoons Dijon mustard
- 2 teaspoons dried thyme
- 1 1⁄2 teaspoons dried rosemary
- 3 -4 garlic cloves, minced
- 1⁄4 teaspoon fresh ground black pepper
- Wash the hens inside and out under cold running water and pat dry with paper towels.
- Combine the marinade ingredients and pour into a 1-gallon plastic zip-loc bag (or other container, whatever you want). Place the hens in the marinade, smush them around so they're coated well, and refrigerate for 2 to 3 hours, or overnight.
- Preheat the grill with all burners on high, for 10 minutes and the lid down.
- While the grill is preheating, drain the marinade into a small saucepan. Bring to a boil for 2 minutes then remove from the heat and set aside for basting.
- Once the grill is hot, turn off the center burner and turn the other burners to medium. Place the hens, breast side up, over the center of the grill (or over the unlit burners or over the part of the charcoal grill where the coals have been cleared). Close the lid and cook until the juices run clear when the thickest part of the meat is pierced with the tip of a sharp knife (I shoot for where the thigh is attached), about 1 hour. Turn the birds about every 15-20 minutes and baste with the hot boiled marinade. Serve hot off the grill or cool to room temp and refrigerate for a picnic.