Hoisin Marinated Grilled Cornish Game Hens Food

GRILLED CORNISH HENS

Steps:

• Pat the chicken dry with a paper towel and place the Cornish hens skin side down on a cutting board.
• Using kitchen shears cut along one side of the backbone from the tail towards the neck. Cut along the other side of the backbone to remove it completely.
• Turn the hen over and bend the legs so they face outward. Using two hands, press down firmly on the breast until you hear the breastbone cracking. Repeat with the remaining birds.
• Add olive oil, lemon juice, garlic, ginger, parsley, salt, and pepper to a large bowl or large Ziploc bag and mix everything together. Add in the hens and use your hands to move everything around making sure they are coated well in the marinade.
• Preheat half the grill to 350°F/180°C. Clean and oil the grilling grates to help prevent the birds from sticking.
• Place the hens skin side up over the heat/coals and brush them with the remaining marinade. Cover and cook for 5 minutes then flip and cook for another 15-25 minutes.
• Remove from the grill and serve.

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD

Steps:

• Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
• Preheat the oven to 450 degrees F.
• Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
• Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

HOISIN MARINATED GRILLED CORNISH GAME HENS

Steps:

• Put the hens in a baking dish.
• Mix the hoisin sauce, red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens.
• Cover and refrigerate the hens for 1-2 days.
• Preheat grill to medium heat.
• Put the hens on the grill bone side down and grill, covered, about 10 minutes.
• Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear.
• Let the hens rest for 5 minutes before serving. Enjoy!

HOISIN-GLAZED CORNISH HEN

Steps:

• Preheat oven to 350 degrees F.
• In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
• Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
• Remove the hen from the oil and drain on a paper towel.
• Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
• Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

GRILLED MEXICAN-STYLE CORNISH HENS

Steps:

• To butterfly the hens, turn them breast side down and using poultry shears, cut down each side of the backbone and discard it. Turn the birds over and open them out flat, pressing down hard on the breastbone. Thread 2 skewers diagonally through each hen from the wings to the thigh bones.
• To make the marinade, skewer the chili peppers and garlic together and cook on a preheated medium-hot outdoor grill or under a broiler for 10 minutes, turning frequently until evenly browned. Scrape off and discard the skins from the peppers and chop the flesh coarsely. Put the flesh (and seed if you like the heat) into a blender. Add garlic and all the remaining marinade ingredients and blend to a puree. Pour the marinade over the hens and let marinate in the refrigerator overnight. Return them to room temperature for 1 hour before cooking.
• When ready to cook, remove the birds from their marinade and grill over preheated medium-hot coals for 12 minutes on each side (or until juices run clear), basting occasionally. Remove from the heat and let rest for 5 minutes, then serve with corn salsa.

GRILLED MARINATED CORNISH HENS

Steps:

• mix all marinade ingredients together and place hens and marinade in a ziploc type bag. marinate overnight.
• remove from marinade and grill until done, discard marinade.

GRILLED CORNISH GAME HENS WITH JAMAICAN BASTING SAUCE

Steps:

• Basting sauce instructions; In a small bowl, stir together ginger, onions, garlic, orange zest and juice, lime zest and juice, sugar, soy sauce, salt and pepper, cinnamon, and cloves; add the oil. Mix wel and then let stand 10 minutes (or cover and refrigerate up to 2 days).
• About 10 minutes ahead, preheat gas grill or about 1/2 hour ahead, light charcoal briquettes.
• Use poultry shears to or knife to cut hens in half, cutting through the breast and backbones.
• Grill hens, covered over low to medium heat until golden brown, turning as needed to prevent burning; Basting with sauce during grilling; reduce temperature or transfer hens away from direct heat and finish cooking with indirect heat; Grill until no longer pink at the bone, about 40 to 45 minutes (stop basting at least 10 minutes before cooking time is up to avoid contaminating cooked chicken with raw chicken juices). Discard leftover basting sauce.
• To use sauce as marinade; arrange hens in dish, cover with sauce, cover and refrigerate at least 2 hours or up to 24 hours, Grill as directed.

GRILLED CORNISH GAME HENS W/GINGER BUTTER

Steps:

• Combine ingredients and mix until blended. Insert the ginger butter under the breast skin of each bird. Stuff birds (1 cup each) with a prepared stuffing mix of your choice and truss. Brush birds with olive oil, and salt, pepper and sage to taste. Place birds breast side up on a 350° grill for 25-30 minutes. Turn and continue grilling for 25-30 minutes or until the meat is no longer pink when cut at the bone and/or the temperature is 170° at the thickest part of the breast and thigh.
• Bon Appetite.

MARINATED CORNISH GAME HENS

Steps:

• Remove bags with liver and necks from hens, wash hens well pat dry.
• Rub hens with oil.
• Prepare marinade, place hens in either glass bowl or 2 plastic bags,pour marinade over hens.
• Let hens marinate overnight in refrigerator turning hens or bags over occasionally.
• Next day remove hens from marinade and place onto a roasting rack.
• Roast hens at 400 F for 50 to 60 minutes, turning once during cooking time and baisting with matinade occasionally.
• Check for doneness by piercing with a fork,
• hens should be fork tender and juices should run clear.
• Can serve whole hens or cut hebs in half lenghtwise to double.

ROTISSERIE ASIAN-STYLE CORNISH GAME HENS

Steps:

• In a shallow dish mix together the first 7 ingredients, then transfer to a large heavy ziploc plastic freezer bag, add in the hens; seal the bag and toss to coat.
• Refrigerate for about 5 hours.
• Remove the hens and thread on the rotisserie (reserve the marinade and discard the green onion halves).
• Pour the reserved marinade in a small saucepan.
• Reserve 1/4-cup of the chicken broth and pour the rest in with the marinade; bring to a boil and simmer for 5 minutes.
• In a small cup whisk together the reserved 1/4 cup chicken broth with 2 teaspoons cornstarch; add to the simmering sauce, and cook for about 1 minute, stirring constantly.
• Prepare the gill to medium heat, or whatever heat desired to rotisserie.
• Secure the hens with strong string, then thread the hens onto the rotisserie rack, sprinkle with black pepper if desired.
• Grill until the hens are done about 1 hour.
• Place the hens on a platter and sprinkle with sesame seeds and green onions.
• Serve hens with sauce on the side.