Air-Fryer Thai Cornish Game Hens with Cucumber Salad
By America's Test KitchenPublished on January 6, 2020
Time
1 hour (23 minutes cook time)
Yield
Serves 2
Ingredients
2 (1¼-pound) Cornish game hens, giblets discarded6 tablespoons chopped fresh cilantro 2 tablespoons packed light brown sugar 1 tablespoon fish sauce 2 garlic cloves, minced2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving2 teaspoons vegetable oil 1 teaspoon ground coriander Salt and pepper 1 Thai chile, stemmed, seeded, and minced1 English cucumber, halved lengthwise and sliced thin1 small shallot, sliced thin2 tablespoons chopped dry-roasted peanuts
Before You Begin
If you can't find a Thai chile, you can substitute a Fresno or red jalapeño chile.
Instructions
- Lightly spray air-fryer basket with vegetable oil spray. Working with 1 hen at a time, use kitchen shears to cut along both sides of backbone to remove it. Flatten hens and lay breast side up on counter. Using sharp chef's knife, cut through center of breast to make 2 halves.
- Using your fingers, gently loosen skin covering breast and thighs. Pat hens dry with paper towels. Using metal skewer, poke 10 to 15 holes in fat deposits on top of breasts and thighs. Tuck wingtips underneath hens.
- Combine ¼ cup cilantro, 4 teaspoons sugar, 2 teaspoons fish sauce, garlic, lime zest, 1 teaspoon oil, coriander, ½ teaspoon pepper, and ⅛ teaspoon salt in bowl. Rub cilantro mixture evenly under skin of hens and set aside to marinate for 10 minutes.
- Arrange hens breast side up in prepared basket. Place basket in air fryer and set temperature to 400 degrees. Cook until skin is golden and breasts register 160 degrees and thighs register 175 degrees, 23 to 28 minutes, rotating hens halfway through cooking (do not flip). Transfer hens to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
- Meanwhile, whisk lime juice, Thai chile, remaining 2 teaspoons sugar, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon oil together in medium serving bowl. Add cucumber, shallot, and remaining 2 tablespoons cilantro and toss to coat. Season with salt and pepper to taste and sprinkle with peanuts. Serve hens with cucumber salad and lime wedges.
Time
1 hour (23 minutes cook time)Yield
Serves 2Ingredients
2 (1¼-pound) Cornish game hens, giblets discarded
6 tablespoons chopped fresh cilantro
2 tablespoons packed light brown sugar
1 tablespoon fish sauce
2 garlic cloves, minced
2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
2 teaspoons vegetable oil
1 teaspoon ground coriander
Salt and pepper
1 Thai chile, stemmed, seeded, and minced
1 English cucumber, halved lengthwise and sliced thin
1 small shallot, sliced thin
2 tablespoons chopped dry-roasted peanuts
Ingredients
2 (1¼-pound) Cornish game hens, giblets discarded
6 tablespoons chopped fresh cilantro
2 tablespoons packed light brown sugar
1 tablespoon fish sauce
2 garlic cloves, minced
2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
2 teaspoons vegetable oil
1 teaspoon ground coriander
Salt and pepper
1 Thai chile, stemmed, seeded, and minced
1 English cucumber, halved lengthwise and sliced thin
1 small shallot, sliced thin
2 tablespoons chopped dry-roasted peanuts
Ingredients
2 (1¼-pound) Cornish game hens, giblets discarded
6 tablespoons chopped fresh cilantro
2 tablespoons packed light brown sugar
1 tablespoon fish sauce
2 garlic cloves, minced
2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
2 teaspoons vegetable oil
1 teaspoon ground coriander
Salt and pepper
1 Thai chile, stemmed, seeded, and minced
1 English cucumber, halved lengthwise and sliced thin
1 small shallot, sliced thin
2 tablespoons chopped dry-roasted peanuts
Why This Recipe Works
For hens that were bursting with flavor, we were inspired by Thai grilled chicken (gai yang), a ubiquitous street food featuring a pungent salty-sweet marinade that can be assembled with common ingredients. We first tried air-frying two small whole game hens; they just fit, but butterflying and halving them allowed for a faster cook time. We rubbed a thick aromatic marinade of cilantro, fish sauce, sugar, garlic, lime zest, black pepper, and coriander under the skin and let the birds sit; 10 minutes was enough to infuse them with flavor. Poking holes in the skin helped the fat to render and aided crisping. To ensure even cooking, we rotated the split hens when they were halfway done, but kept them skin side up, which yielded beautifully browned skin. While the hens rested, we assembled a refreshing cucumber salad dressed with lime juice, fish sauce, sugar, and a Thai chile—hitting the mix of sour, salty, sweet, and spicy flavors that makes Thai food so irresistible.
Before You Begin
If you can't find a Thai chile, you can substitute a Fresno or red jalapeño chile.
Instructions
- Lightly spray air-fryer basket with vegetable oil spray. Working with 1 hen at a time, use kitchen shears to cut along both sides of backbone to remove it. Flatten hens and lay breast side up on counter. Using sharp chef's knife, cut through center of breast to make 2 halves.
- Using your fingers, gently loosen skin covering breast and thighs. Pat hens dry with paper towels. Using metal skewer, poke 10 to 15 holes in fat deposits on top of breasts and thighs. Tuck wingtips underneath hens.
- Combine ¼ cup cilantro, 4 teaspoons sugar, 2 teaspoons fish sauce, garlic, lime zest, 1 teaspoon oil, coriander, ½ teaspoon pepper, and ⅛ teaspoon salt in bowl. Rub cilantro mixture evenly under skin of hens and set aside to marinate for 10 minutes.
- Arrange hens breast side up in prepared basket. Place basket in air fryer and set temperature to 400 degrees. Cook until skin is golden and breasts register 160 degrees and thighs register 175 degrees, 23 to 28 minutes, rotating hens halfway through cooking (do not flip). Transfer hens to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
- Meanwhile, whisk lime juice, Thai chile, remaining 2 teaspoons sugar, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon oil together in medium serving bowl. Add cucumber, shallot, and remaining 2 tablespoons cilantro and toss to coat. Season with salt and pepper to taste and sprinkle with peanuts. Serve hens with cucumber salad and lime wedges.
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