GRILLED GAME HENS
- 4 x 1 lb Cornish Game Hens
- Papaya salsa See Basic Fruit Salsa Recipe
- For the marinade
- 1/2 cup Fresh lime juice
- 1/4 cup Extra Virgin olive oil
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
Combine the marinade indredients in a small bowl and reserve.
Remove innards from the game hens and save for another use or discard. Butterfly the hens by cutting along the back. Trim away the backbone and discard. Snip off the wing tips. was the hens well under cold water and pat dry. Place in a bowl and coat with the marinade. Cover and let rest at room temperature for 1 hour, or overnight in the refrigerator.
Preheat the grill to a medium heat. Place the hens skin-side down on the well oiled grill 3 ” from the heat source and cook for 10 minutes on the first side, basting (be sure the hens are spread out). Turn the hens and cook, basting constantly for another 10 minutes or until the juices run clear and when the thickest part of the thigh is pierced. (This could take another 10 minutes). Serve immediately with papaya relish.
NOTES : Chutney makes a wonderful condiment with this dish. I can easily eat an entire hen on my own, but I’m a pig. The flavor is great. Plain, curried, or saffron rice is a good side dish, or scalloped potatoes.
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