Cornish Game Hen, Honey-Lime Glazed
- Number of Servings: 2
Ingredients
Marinade 1/4cup fresh lime juice 3tablespoons vegetable oil 2tablespoons honey 2teaspoons finely chopped fresh thyme leaves 2teaspoons finely chopped fresh rosemary leaves 1teaspoon minced garlic 1teaspoon kosher salt 1/2teaspoon paprika 1/2teaspoon ground black pepper 2Cornish game hens, each 1-1/2 to 2 pounds
1. In a medium bowl whisk the marinade ingredients.
2. Remove and discard the giblets from the hens. With a sharp knife or poultry shears, remove the backbones and cut them in half.
3. Place the hen halves in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.
4. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
5. Remove the hens from the bag and discard the marinade. Brush the cooking grates clean. Grill the hens, bone side down, over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill the hens, skin side down, over direct medium heat during the last 5 to 10 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes before serving.
Serving Size: Serving is 1/2 bird
Number of Servings: 2
Recipe submitted by SparkPeople user ALGRAZIS.
2. Remove and discard the giblets from the hens. With a sharp knife or poultry shears, remove the backbones and cut them in half.
3. Place the hen halves in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.
4. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
5. Remove the hens from the bag and discard the marinade. Brush the cooking grates clean. Grill the hens, bone side down, over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill the hens, skin side down, over direct medium heat during the last 5 to 10 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes before serving.
Serving Size: Serving is 1/2 bird
Number of Servings: 2
Recipe submitted by SparkPeople user ALGRAZIS.
Nutritional Info Amount Per Serving
- Calories: 267.2
- Total Fat: 14.1 g
- Cholesterol: 107.7 mg
- Sodium: 359.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.6 g
- Protein: 24.0 g
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