Chipotle-Lime Grilled Cornish Rock Game Hens

Recipe by bighause
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READY IN: 9hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a small skillet over medium.
  • Add cumin seeds; heat 1 minute.
  • Add oregano; cook and stir 30 seconds or until cumin is lightly toasted.
  • Add 1 teaspoon oil and garlic; cook 30 seconds.
  • Remove from heat.
  • Blend cumin mixture and remaining ingredients, except hens, in a small bowl.
  • Wash hands.
  • Rinse hens and pat dry.
  • Lightly salt and pepper inside of hens.
  • Secure wings to hens and tie legs together with string, if desired.
  • Place marinade in a large resealable plastic bag; add hens and seal bag.
  • Wash hands.
  • Turn bag to coat hens evenly with marinade.
  • Refrigerate at least 8 hours or overnight, turning occasionally.
  • Set up grill for indirect cooking: For gas grill, preheat all burners on high.
  • Turn one burner off; place food over “off” burner.
  • Reset remaining burner(s) to medium.
  • Close lid.
  • For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area.
  • Close lid. Heat to medium.
  • Wash hands.
  • Remove hens from marinade; discard leftover marinade.
  • Place hens (not touching) over indirect heat on grill.
  • Wash hands.
  • Grill hens, covered, 50 to 60 minutes or until done (internal temp 180ºF).
  • Let stand 5 minutes before serving.
  • Serving Suggestion: Serve with black bean salad and corn on the cob. Refrigerate leftovers.
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