- 3 tablespoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh flat-leaf parsley leaves
- 6 (20-oz.) Cornish hens
- Parchment paper
How to Make It
Process first 6 ingredients in a food processor 15 to 20 seconds or until well combined.
Pat hens dry with paper towels. Place each hen, breast side down, on a cutting board. Cut hens, using kitchen shears, along both sides of backbone, separating backbone from hen. Discard bone. Open hens as you would a book; turn breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Place hens in a parchment paper-lined jelly-roll pan.
Sprinkle salt mixture over hens, and chill, uncovered, 10 to 24 hours.
Heat grill to 350° to 400° (medium-high) heat. Grill hens, skin side down and covered with grill lid, 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 165°. Remove from grill, and let stand 5 minutes.