Brick Grilled Cornish Hens
Author: Linda Walbridge
Recipe type: Main Course
- 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
- First wash and dry the bricks, then wrap in aluminum foil.
- Rinse and pat dry the Cornish hens.
- Using kitchen shears, cut the hens down the backbone and flatten with the palm of your hand.
- Slice garlic into thin slices.
- Slice scallions into pieces about 2-3" long.
- Gently loosen skin around breast and thigh of hens and place a few slices of garlic and scallion into each.
- Mix together salt & pepper and sprinkle generously over hens.
- Whisk together lemon juice and olive oil and brush over both sides of hens.
- Wrap in plastic wrap and allow to marinate for about 1 hour.
- Remove hens from refrigerator and allow to sit at room temp for about 20 minutes.
- Heat gas grill for about 10 minutes with bricks on grates - BE SURE TO USE HOT PADS to handle bricks.
- Place Cornish Hens on grill grate and top each with a brick - pressing down to flatten even more.
- Grill hens for about 18 minutes, then flip, replace brick and continue to grill until juices run clear.
- Allow hens to sit loosely covered for 5-8 minutes before plating and serving.
- 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/
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