Grilled Spice-Rubbed Cornish Hens

recipe
Spice rubs are a great low-carb way to add flavor to grilled poultry and meats. In this recipe, you rub the spice mixture between the skin and the meat, so the flavor of the spice mixture permeates the meat.

Yield:

4 servings (serving size: about 4 ounces)

Recipe from

Oxmoor House

Nutritional Information

Calories 176
Caloriesfromfat 0.0 %
Fat 5 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.6 g
Carbohydrate 1.2 g
Fiber 0.3 g
Cholesterol 133 mg
Iron 1.5 mg
Sodium 395 mg
Calcium 30 mg

Ingredients

2 teaspoons dried mint flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon hot paprika
1/8 teaspoon ground nutmeg
3 garlic cloves, minced
2 (1 1/2-pound) Cornish hens
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Preparation

1. Prepare grill.

2. Combine first 7 ingredients in a small bowl.

3. Remove and discard giblets and necks from hens. Rinse hens in cold water; pat dry. Split hens in halves lengthwise; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat. Rub spice mixture under loosened skin. Sprinkle hens with 1/4 teaspoon salt and pepper.

4. Place hens on grill rack coated with cooking spray; grill 10 minutes on each side or until a meat thermometer registers 180°. Remove and discard skin before eating, if desired (analysis does not include skin).

carbo rating: 1

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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