Grilled Cornish Hens Recipe - Cooking Index
Grilled Cornish Hens Recipe - Cooking Index
| Nonstick cooking spray - as needed | ||
| 3 | Cornish hens - (abt 2 lbs ea) (small) | |
| 1/4 cup | 59ml | Orange juice |
| 1/4 cup | 59ml | Balsamic vinegar |
| 1/4 cup | 59ml | Olive oil |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Minced fresh rosemary |
| 1 tablespoon | 15ml | Minced shallot |
| 1 tablespoon | 15ml | Finely-grated orange zest |
| 1 tablespoon | 15ml | Low-sodium soy sauce |
| Salt - to taste | ||
| 1/4 teaspoon | 1.3ml | Dried red pepper flakes |
| Freshly-ground black pepper - to taste | ||
| 2/3 cup | 157ml | Orange marmalade |
| 2 tablespoons | 30ml | Low-sodium soy sauce |
| Warm Spinach Salad - (see recipe) | ||
| Orange slices - for garnish | ||
| Rosemary sprigs - for garnish |
Thaw hens, if frozen.
Spray a grill rack set 4 inches from the heat source with nonstick cooking spray. Heat the grill to medium.
Split hens and remove backbone with kitchen shears. Place the hens in a large plastic food bag. Combine the orange juice, vinegar, oil, garlic, rosemary, shallot, zest, soy sauce, 1/2 teaspoon of salt, red pepper flakes and pepper in a small bowl. Pour the marinade over the hens. Turn the bag around several times until the hens are evenly coated with the marinade. Marinate 4 to 6 hours, refrigerated, turning the bag occasionally. Bring the hens to room temperature 30 minutes before grilling.
Remove the hens from the marinade; discard the marinade. Lightly sprinkle the hens with salt and pepper.
Place the hens skin-side down on the rack. Grill, turning with tongs 3 to 4 times, until the meat is fully opaque (insert a knife in the joint between the breast and thigh to check; there should be no redness), and the skin is brown and crispy. This should take about 40 minutes. Mix orange marmalade with soy sauce for a glaze. Brush each side of the hens with the glaze on the last turn.
Transfer them to a platter. Brush the tops with the glaze again. Arrange the Warm Spinach Salad on a platter. Place the hens attractively on top. Garnish the platter with the orange slices and rosemary sprigs. Serve immediately. Alternately, serve the hens and salad on separate platters; this way, the hens can be served warm or at room temperature.
This recipe yields 4 to 6 servings.
Each of 6 servings, Cornish hens only: 640 calories; 284 mg sodium; 297 mg cholesterol; 46 grams fat; 12 grams saturated fat; 2 grams carbohydrates; 51 grams protein; 0.43 grams fiber.
Source:
The Los Angeles Times, 09-18-2002
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