Prep 25 hrs
Cook 40 mins
Split game hens marinated in tequila and roasted. COULD BE GRILLED IN SUMMER. Serve with rice. This is for 4 servings, 1/2 hen each, or 2 servings if you want a whole hen per person. Prep time includes overnight marinating. NOTE: A cut up fryer chicken could be used instead of game hens.
- 2 Cornish hens
- 1⁄2 cup fresh lime juice
- 1⁄3 cup gold tequila
- 1⁄4 cup olive oil
- 2 tablespoons Cointreau liqueur
- 2 garlic cloves, peeled and minced
- 1 jalapeno pepper, minced (leave seeds in)
- salt and pepper
- Split game hens in half.
- In bowl, combine lime juice, tequila, olive oil, Cointreau, garlic and jalapeno.
- Place split hens in oblong baking dish and pour tequila mixture over; turn hens to coat.
- Cover and marinate, turning once or twice, overnight in refrigerator.
- Remove from refrigerator and let set at room temperature about 1 hour before cooking.
- Preheat oven to 400°F.
- Coat a shallow baking pan with nonstick cooking spray.
- Remove hens from marinade and arrange, skin-side up, in baking pan.
- Season with salt and pepper to taste.
- Bake at 400 degrees on upper rack of oven, basting occasionally with marinade, until skin is golden and juices from thighs, pierced at their thickest part, run pinkish-yellow, 30-40 minutes. (Or bbq using your favorite method, spit or on the grill).
- Boil remaining marinade and pour over hens just before serving. (Add more tequila if needed, to make enough sauce).
This is so good! I made just as posted but I do have to admit that I marinated it for 1 1/2 days and decided not to pour the boiled sauce over the hens. I thought that the sauce would not enhance the overall look of the finished dish. And also I knew that the flavor was infused in the bird. I did make it with the game hens but did use only one for two of us. Very yummy dish. This is so good that I'm planning to use the same marinate for our pheasant. Thanks once again mikekey for a wonderful recipe. :)
Good recipe! I made it with chicken breasts on the BBQ. The Cointreau might be strong for some people. Maybe halve it and/or skip the extra sauce at the end. Just to be safe, you probably want to save some of the marinade for that end sauce, rather than boiling what was on the bird (for food safety reasons). I think this would be even better on Cornish hens!
Even with the changes I made, this was scrumptious and it smelled sooo good from marinade to grill! I cut up 2 chickens into 8 pcs each and put in 1 recipe per ziplock bag of parts. I used part fresh and part bottled lime juice - I'll make sure I have enough for all fresh next time. I left out the jalepeno and used a few dashes of tabasco as my DD won't eat anything spicey-hot. I think the jalepeno would add a nice zip. I was short on time a prepared to remake this if it didn't work out, but even with only 3 1/2 hours to marinade this came out very flavorful. I cooked my chicken pieces on the grill, next time I would only turn on half the grill and cook them on the other side from the flame as they charred pretty quick from all the sugars in the alcohol and juice. When I apologized to my DDs for the charring - they didn't care, they said they liked it that way! The only problem with this is was mixing the marinade made me want a margarita and it was a little early in the afternoon to start drinking : ) I served this with green salad with MizzNezz's Creamy Italian Dressing and grilled garlic bread. I'm really looking forward to leftovers tonight!