JERK CORNISH HENS
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.
- Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.
- Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.
- Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
- Photography by Con Poulos
DELIGHTFUL CORNISH HENS
Cornish hens are a bit smaller than chicken but cook faster and I find that they are much more juicy.
Provided by sdsweety
Categories Cornish Hens
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Mix green bell pepper, red bell pepper, cilantro, olive oil, sazon seasoning, onion powder, adobo seasoning, salt, and black pepper together in a bowl. Place 1 clove garlic and 1 onion into the cavity of each hen. Spread seasoning-oil mixture with your hands over the entire outer surface of each hen. Arrange hens on prepared baking sheet; top each with 1 tablespoon butter.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 455.6 calories, Carbohydrate 10.1 g, Cholesterol 166.2 mg, Fat 33.8 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 10.5 g, Sodium 309 mg, Sugar 4.7 g
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