Monday, October 13, 2008

Grilled Cornish Game Hens. Why didn't I think of that?

We're having Cornish Game Hens tonight...and now we're doing it on the grill! This is a fantastic idea, I can't wait to get started!

This hen was so incredible! The skin was trully crispy, the meat was full of flavor and oh-so juicy! I got a couple nice second degree burns, but it was worth it!

The recipe:
Turn the bird over and cut out the backbone (just cut up one side and down the other with poultry shears.) This is so you'll be able to lay it flat on the grill.
Next, brine the bird in 1/4 cup salt to 1 quart water and refrigerate for 1 hour. Rinse well and pat dry on paper towels. Next, rub the bird with a spice rub on both sides.
Spice Rub:
1-1/2 tsp. brown sugar
3/4 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
pinch coriander
pinch black pepper
pinch cayenne or hot pepper
Grill the bird over indirect heat (375-400F). You can skewer the bird to keep it from breaking apart while grilling or put in a grilling basket. If your grill doesn't allow for indirect heat, simply monitor it to be sure that the temp doesn't go over 375F.
Grilling will take about 30 minutes.
For the last 10 minutes, apply the glaze, first on one side, then flip after 5 minutes and glaze the other side.
1/2 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. yellow mustard
1/4 cup water
1 whole minced garlic clove
Combine all ingredients in a small saucepan and heat to boiling. Lower heat and simmer for 5-10 minutes to develop flavors. Remove from heat until ready to glaze the bird.
My modifications:
I ended up soaking the birds in the brine for about two hours, the spice rub was just enough for both the birds, and I used my homemade tomato paste instead of ketchup for the glaze.

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