Brick Grilled Cornish Hens
Author: 
Recipe type: Main Course
 
Ingredients
  • 2 teaspoons Kosher salt
  • 2 teaspoons fresh ground black pepper
  • 2 large cloves, garlic, sliced thinly
  • 2 scallions, sliced
  • ¼ teaspoon cayenne pepper
  • juice of one lemon
  • Fresh sprigs of rosemary and lemon thyme - use as garnish
  • ¼ cup olive oil
  • 1 bottle of Kikkoman Orange Sauce
  • 2 Tyson Cornish Hens - rinsed, dried and split down the backbone
  • 2 bricks, wrapped in aluminum foil
Instructions
  1. First wash and dry the bricks, then wrap in aluminum foil.
  2. Rinse and pat dry the Cornish hens.
  3. Using kitchen shears, cut the hens down the backbone and flatten with the palm of your hand.
  4. Slice garlic into thin slices.
  5. Slice scallions into pieces about 2-3" long.
  6. Gently loosen skin around breast and thigh of hens and place a few slices of garlic and scallion into each.
  7. Mix together salt & pepper and sprinkle generously over hens.
  8. Whisk together lemon juice and olive oil and brush over both sides of hens.
  9. Wrap in plastic wrap and allow to marinate for about 1 hour.
  10. Remove hens from refrigerator and allow to sit at room temp for about 20 minutes.
  11. Heat gas grill for about 10 minutes with bricks on grates - BE SURE TO USE HOT PADS to handle bricks.
  12. Place Cornish Hens on grill grate and top each with a brick - pressing down to flatten even more.
  13. Grill hens for about 18 minutes, then flip, replace brick and continue to grill until juices run clear.
  14. Allow hens to sit loosely covered for 5-8 minutes before plating and serving.
  15. Warm Kikkoman Orange Sauce and serve as a dipping sauce on the side.
Recipe by at https://www.theorangebee.com/ad-grilling-with-a-brick/