📝 About This Recipe
These petite poultry wonders are the ultimate canvas for the smoky, concentrated heat of a live fire. By spatchcocking—or butterflying—the hens, we ensure an even, rapid cook that yields incredibly crispy skin while keeping the delicate white meat extraordinarily succulent. Infused with a bright Mediterranean marinade of Meyer lemon, woodsy rosemary, and pungent garlic, these hens offer a sophisticated, individual-sized dining experience that feels both rustic and refined.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (approximately 1.25 to 1.5 lbs each, thawed completely)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Citrus-Herb Marinade
- 1/4 cups Extra Virgin Olive Oil (high quality)
- 1 Meyer Lemon (zested and juiced)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle kick)
For the Grill and Garnish
- 2 tablespoons Neutral Oil (Grapeseed or Canola for greasing grates)
- 2 tablespoons Fresh Parsley (rough chopped for garnish)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Remove the Cornish hens from their packaging, remove any giblets, and pat them extremely dry with paper towels. Dry skin is the secret to a perfect crisp.
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2
Place one hen breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it entirely. Flip the bird over and press firmly on the breastbone until you hear a crack and the hen lies completely flat.
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3
Repeat the spatchcocking process with the second hen. Trim any excess fat or loose skin around the neck area.
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4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, smoked paprika, and red pepper flakes to create the marinade.
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5
Season both sides of the hens generously with kosher salt and cracked black pepper. Rub the marinade all over the birds, ensuring you get some under the skin of the breast and thighs for maximum flavor.
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6
Allow the hens to marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours. If refrigerating, bring them back to room temperature before grilling.
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7
Prepare your grill for two-zone cooking. Aim for a medium-high heat (about 400°F) on the direct side, while leaving a cooler 'safe zone' on the other side.
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8
Clean the grill grates thoroughly and wipe them with a paper towel dipped in neutral oil to prevent sticking.
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9
Place the hens skin-side down on the direct heat side of the grill. Press down slightly with a spatula to ensure good contact. Grill for 5-6 minutes until the skin is charred and golden brown.
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10
Carefully flip the hens using wide tongs. Move them to the indirect (cooler) side of the grill, breast-side up.
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11
Close the grill lid and continue cooking for 15-20 minutes. Use an instant-read thermometer to check the thickest part of the thigh; it should reach 165°F (74°C).
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12
During the last 2 minutes of cooking, place the lemon wedges on the direct heat side of the grill until lightly charred.
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13
Remove the hens from the grill and transfer to a warm platter. Tent loosely with foil and let them rest for 10 minutes to allow the juices to redistribute.
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14
Garnish with fresh parsley and serve alongside the charred lemon wedges for squeezing over the top.
💡 Chef's Tips
Always use kitchen shears for spatchcocking; it’s much safer and more precise than using a knife. If you have a heavy cast-iron skillet, place it on top of the hens during the initial skin-side-down sear to ensure maximum surface contact and crispier skin. Don't skip the resting period! Cutting into the bird too early will cause all the delicious juices to run out onto the plate. If the skin is browning too quickly before the internal temperature is reached, move the birds further away from the heat source immediately. For an extra layer of flavor, toss a handful of soaked hickory or applewood chips onto the coals right before closing the lid.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light-bodied Pinot Noir. Serve alongside a grilled asparagus bunch drizzled with balsamic glaze. A side of roasted fingerling potatoes with garlic and sea salt complements the herb notes perfectly. Try a light arugula salad with shaved parmesan and a simple lemon vinaigrette to cut through the richness. Warm crusty sourdough bread is excellent for mopping up any herb-infused juices on the plate.