These were excellent! Made for Thankgiving and appreciated how little prep was involved. They were a beautiful presentation and so moist and flavorful. I misinterpreted instructions and cut through breastbone as well, so they were cut in half. But didn't need bricks this way and cooked very evenly. Charcoal grill that wasn't overly hot with 12 mins for back, then 15 for breast, than 5 on backs away from heat to finish cooking through was perfect. Will definitely make again.
Brick-Grilled Cornish Hens
Yield: Makes 8 servings
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Other: 1 Hour, 8 Minutes
- 8 (1 1/2- to 1 3/4-lb.) Cornish hens
- 3 tablespoons kosher salt
- 3 tablespoons freshly ground black pepper
- 3 tablespoons minced garlic
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon dried crushed red pepper
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 8 aluminum foil-wrapped bricks*
- Garnishes: lemon wedges, flatleaf parsley sprigs
- 1. Cut Cornish hens lengthwise through the backbone using kitchen shears, and flatten.
- 2. Combine salt and next 4 ingredients; rub evenly over hens. Place hens in 2-qt. zip-top freezer bags or 2 large baking dishes. Whisk together lemon juice and olive oil; drizzle lemon juice mixture over hens. Seal or cover, and chill 1 hour or up to 24 hours. Remove hens from marinade, discarding marinade.
- 3. Place hens on cooking grate of grill, and top each with an aluminum foil-wrapped brick. Grill, covered with grill lid, over medium heat (300° to 350°) 18 to 20 minutes on each side, replacing bricks on hens after flipping. Turn grill off, and let stand, covered with grill lid, 5 to 8 minutes or until done. (If using a charcoal grill, transfer hens to a 350° oven, and bake 5 to 8 minutes or until done.) Garnish, if desired.
- *Cast-iron skillets may be substituted for foil-wrapped bricks. Place a sheet of foil between each skillet and hen.
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