Grill-Roasted Cornish Game Hens on a Gas Grill
By America's Test KitchenPublished on August 22, 2007
Time
1¾ hours, plus 1 hour brining and 30 minutes soaking
Yield
Serves 4
Ingredients
Hens
1 cup table salt 4 Cornish game hens (1 ¼ to 1 ½ pounds each), butterflied according to illustrations below2 tablespoons brown sugar 2 teaspoons garlic powder 1 tablespoon paprika 2 teaspoons chili powder 1 teaspoon ground black pepper 1 teaspoon ground coriander ⅛ teaspoon cayenne pepper 1 cup wood chips, optionalsmall disposable aluminum pan Vegetable oil for grill rackBarbecue Glaze
½ cup ketchup 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon distilled white vinegar 1 tablespoon yellow mustard 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)Before You Begin
If your hens weigh 1 1/2 to 2 pounds, cook 3 instead of 4, brine them for an extra 15 minutes, and extend the cooking time in step 5 by 10 to 15 minutes. Thaw frozen game hens in the refrigerator for 24 to 36 hours before brining. To add smoke flavor to the hens, use the optional wood chips.
Instructions
- For the Hens: Dissolve salt in 4 quarts cold water in large container. Submerge hens in brine, cover with plastic wrap, and refrigerate 1 hour.
- While hens brine, combine sugar and spices in small bowl. If using wood chips, soak them in water for 30 minutes; drain. Remove birds from brine and rinse inside and out with cold running water; pat dry with paper towels. Following illustrations 5 through 8 below, use 8- to 10-inch flat metal skewer to secure each hen. Rubs hens evenly with spice mixture and refrigerate while preparing grill.
- To Make Glaze: Cook all ingredients in small saucepan over medium heat, stirring occasionally, until thick and slightly reduced, about 5 minutes.
- To Grill Hens: Drain chips and place in small disposable aluminum pan; set pan on one burner and replace cooking grate. Turn all burners to high, cover, and heat until very hot and chips are smoking, about 15 minutes (if chips ignite, use water-filled spray bottle to extinguish). Scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Turn all burners to medium.
- Place hens, skin-side down, on grill grate. Cover and grill until skin is deeply browned and shows grill marks, 10 to 15 minutes. (If grill has hot spots, you might have to move hens on grill.) Using tongs, flip birds; cover and continue to grill until thickest part of thigh registers 160 to 165 degrees, 10 to 15 minutes more.
- Brush birds with half of glaze. Using tongs, flip birds and cook until deeply browned, 2 to 3 minutes. Brush remaining glaze over hens; flip and continue to cook until deeply browned and thickest part of thigh registers 170 to 175 degrees, 2 to 3 minutes more.
- Transfer hens to cutting board and let rest 10 minutes. Cut in half through breastbone and serve immediately.
Time
1¾ hours, plus 1 hour brining and 30 minutes soakingYield
Serves 4Ingredients
Hens
1 cup table salt
4 Cornish game hens (1 ¼ to 1 ½ pounds each), butterflied according to illustrations below
2 tablespoons brown sugar
2 teaspoons garlic powder
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 cup wood chips, optional
small disposable aluminum pan
Vegetable oil for grill rack
Barbecue Glaze
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1 tablespoon yellow mustard
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Test Kitchen Techniques
Ingredients
Hens
1 cup table salt
4 Cornish game hens (1 ¼ to 1 ½ pounds each), butterflied according to illustrations below
2 tablespoons brown sugar
2 teaspoons garlic powder
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 cup wood chips, optional
small disposable aluminum pan
Vegetable oil for grill rack
Barbecue Glaze
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1 tablespoon yellow mustard
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Test Kitchen Techniques
Ingredients
Hens
1 cup table salt
4 Cornish game hens (1 ¼ to 1 ½ pounds each), butterflied according to illustrations below
2 tablespoons brown sugar
2 teaspoons garlic powder
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 cup wood chips, optional
small disposable aluminum pan
Vegetable oil for grill rack
Barbecue Glaze
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1 tablespoon yellow mustard
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Test Kitchen Techniques
Why This Recipe Works
Our ideal grilled game hen recipe would deliver smoky flavor, crisp skin, and moist meat. We found that by butterflying the birds we could keep all of the skin on one side, which meant it became crisp more quickly when placed facing the coals. Butterflying also produced a uniformly thick bird, promoting even cooking.
Before You Begin
If your hens weigh 1 1/2 to 2 pounds, cook 3 instead of 4, brine them for an extra 15 minutes, and extend the cooking time in step 5 by 10 to 15 minutes. Thaw frozen game hens in the refrigerator for 24 to 36 hours before brining. To add smoke flavor to the hens, use the optional wood chips.
Instructions
- For the Hens: Dissolve salt in 4 quarts cold water in large container. Submerge hens in brine, cover with plastic wrap, and refrigerate 1 hour.
- While hens brine, combine sugar and spices in small bowl. If using wood chips, soak them in water for 30 minutes; drain. Remove birds from brine and rinse inside and out with cold running water; pat dry with paper towels. Following illustrations 5 through 8 below, use 8- to 10-inch flat metal skewer to secure each hen. Rubs hens evenly with spice mixture and refrigerate while preparing grill.
- To Make Glaze: Cook all ingredients in small saucepan over medium heat, stirring occasionally, until thick and slightly reduced, about 5 minutes.
- To Grill Hens: Drain chips and place in small disposable aluminum pan; set pan on one burner and replace cooking grate. Turn all burners to high, cover, and heat until very hot and chips are smoking, about 15 minutes (if chips ignite, use water-filled spray bottle to extinguish). Scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Turn all burners to medium.
- Place hens, skin-side down, on grill grate. Cover and grill until skin is deeply browned and shows grill marks, 10 to 15 minutes. (If grill has hot spots, you might have to move hens on grill.) Using tongs, flip birds; cover and continue to grill until thickest part of thigh registers 160 to 165 degrees, 10 to 15 minutes more.
- Brush birds with half of glaze. Using tongs, flip birds and cook until deeply browned, 2 to 3 minutes. Brush remaining glaze over hens; flip and continue to cook until deeply browned and thickest part of thigh registers 170 to 175 degrees, 2 to 3 minutes more.
- Transfer hens to cutting board and let rest 10 minutes. Cut in half through breastbone and serve immediately.
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