How To Cook Cornish Game Hens On The Grill

How to Cook Cornish Game Hens on the Grill

Grilling Cornish game hens is a fantastic way to enjoy their juicy, flavorful meat and crispy skin. These little birds cook relatively quickly and are perfect for a special dinner or a weekend barbecue. They’re also surprisingly easy to handle on the grill, even if you’re a beginner. Let’s dive into the process and make sure you end up with perfectly grilled Cornish game hens every time!

Preparing Your Cornish Game Hens

Before you even think about firing up the grill, there’s some prep work to do. This step is crucial for both safety and ensuring the hens cook evenly and absorb all those lovely flavors.

Thawing Your Hens Safely

First things first, are your hens frozen? If so, it’s super important to thaw them the right way. Never leave them out at room temperature on the counter. This can lead to the growth of harmful bacteria. The safest methods for thawing are:

• In the Refrigerator: This is the best method, but it takes time. Plan for about 24 hours for small to medium sized Cornish hens. Place the hens on a plate or in a pan in the fridge so that juices don’t drip onto other food.
• In Cold Water: If you’re short on time, you can thaw them in a cold water bath. Put the hens in a leakproof bag and submerge them in cold water, changing the water every 30 minutes. This should only take a few hours depending on size.

Once thawed, give those little birds a good rinse under cold water and pat them dry with paper towels. This will help the skin get nice and crispy on the grill.

To Spatchcock or Not to Spatchcock?

This is a question many grillers ask! Spatchcocking (removing the backbone and flattening the bird) is a method that allows the bird to cook faster and more evenly. It’s not essential for Cornish hens, but it can be beneficial. Let’s look at both options:

• Whole Hens: If you’re keeping the hens whole, you’ll need to adjust your cooking time a bit. They will need more time to cook through in the thickest part, which is the thigh.
• Spatchcocked Hens: If you choose to spatchcock, the hens will lay flat on the grill, resulting in quicker and more even cooking. It’s not difficult to do with a good pair of kitchen shears. Simply cut along both sides of the backbone, then flip the bird over and press down firmly to flatten it.

Whether you spatchcock or not is a matter of preference. Both methods will lead to delicious results!

Seasoning Your Hens

Now for the fun part – adding flavor! You can use a simple blend of salt, pepper, and garlic powder, or you can get creative with herbs and spices. Here are a few ideas:

• Basic: Salt, black pepper, garlic powder, onion powder
• Herby: Dried thyme, rosemary, sage, oregano
• Spicy: Paprika, cayenne pepper, chili powder
• Citrusy: Lemon zest, lemon pepper, dried dill

Don’t be shy with the seasonings! Rub them all over the hens, inside and out. For the best flavor, season the hens at least 30 minutes before grilling, or even better, an hour or two. You can even season them the night before and keep them in the fridge.

Optional Marinades and Brines

If you want to take the flavor up a notch, consider using a marinade or brine. These not only add flavor but also help to keep the hens moist during cooking.

• Marinades: A marinade can consist of an acid (like lemon juice or vinegar), oil, and herbs and spices. Marinate the hens in the refrigerator for at least 30 minutes, but up to 4 hours.
• Brines: A brine is a salt water solution that helps to tenderize and flavor the meat. Dissolve salt and sugar in water, add any herbs or spices you like, and submerge the hens for 2-4 hours in the fridge.

Remember, if you use a marinade or brine, pat the hens dry before grilling.

Preparing Your Grill

Alright, your hens are prepped and ready to go. Now it’s time to make sure your grill is set up for success. The type of grill you have doesn’t matter too much, whether it’s charcoal or gas, but the cooking setup does.

Setting Up for Indirect Heat

The key to grilling Cornish hens (and other poultry) is to use indirect heat. This means you’re not cooking the hens directly over the flames. This technique helps the hens to cook evenly and prevents the skin from burning before the inside is fully cooked. Here’s how to set it up:

• Charcoal Grill: Arrange the hot coals on one side of the grill. Leave the other side empty. This will be your indirect cooking zone.
• Gas Grill: Turn on the burners on one side of the grill. Leave the burners on the other side off. This creates your indirect heat zone.

You want the temperature of your grill to be about 350-375°F (175-190°C). If your grill has a built-in thermometer, great! If not, you can purchase an inexpensive grill thermometer to monitor the temperature. Consistent temperature is key for even cooking.

Clean Grates

Before you start grilling, be sure your grill grates are clean. Use a wire brush to scrape off any food residue. Clean grates will prevent the hens from sticking and give them nice grill marks.

Oiling the Grates

A quick tip to prevent sticking, lightly oil the grill grates just before adding the hens. You can do this by dipping a paper towel in oil and running it across the grates using tongs. Do it carefully and try not to get the oil on the flames.

Grilling Your Cornish Game Hens

With everything prepped and ready, let’s get to the fun part: the grilling itself!

Placing the Hens on the Grill

Place the hens on the cool side of the grill (the indirect heat zone). If you have spatchcocked them, lay them flat, skin-side up. If you kept them whole, place them breast-side up. Be sure to give each bird some space so the air can circulate and they can cook evenly.

The Initial Cook

Now, close the lid of the grill. The first stage is crucial in cooking them through. Let them cook undisturbed for 30-45 minutes, depending on the size of the hens. Avoid lifting the lid too much, as this will let out heat and increase the cooking time. Check on them after 30 mins for a temperature check. Be sure to use a meat thermometer to check their internal temperature.

Flipping and Basting

After the initial cooking stage, flip the hens and begin basting. Use a good basting brush and apply a light coat of butter or a glaze. There are two ways to approach this:

• Regular Basting: Turn the birds over every 15 minutes and brush with your butter or glaze. Basting will help the skin crisp up and also keep the meat moist.
• Strategic Basting: Some prefer to only baste during the last 20 minutes, to prevent the skin from burning. Choose whichever method works best for you and your flavor goals.

If you’re using a glaze, be careful because the sugars in it can burn if they cook too long over direct heat. If your hens are browning too quickly, try moving them further from the heat source.

Checking for Doneness

The most important step is to make sure the hens are fully cooked! Don’t rely on visual cues alone. Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The hens are done when they reach an internal temperature of 165°F (74°C). If you do not have a meat thermometer, the juices should run clear when you pierce the thigh with a fork.

Resting the Hens

Once the hens are cooked through, take them off the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, making them extra juicy and tender. Don’t skip this step!

Flavor Variations and Serving Suggestions

Grilled Cornish hens are delicious on their own, but you can also get creative with different flavors and accompaniments. Here are a few ideas:

Glazes and Sauces

• Honey-Garlic Glaze: Mix honey, soy sauce, garlic, and ginger for a sweet and savory glaze.
• BBQ Sauce: Brush the hens with your favorite BBQ sauce during the last few minutes of grilling.
• Lemon-Herb Butter: Mix melted butter with lemon juice, garlic, and herbs. Baste the hens with this for a bright, fresh flavor.
• Chimichurri: Serve the grilled hens with a vibrant chimichurri sauce made from fresh herbs, garlic, and olive oil.

Side Dishes

Grilled Cornish hens pair well with a variety of side dishes. Consider serving them with:

• Grilled vegetables (such as asparagus, bell peppers, or zucchini)
• Roasted potatoes or sweet potatoes
• Rice or quinoa
• A fresh salad
• Corn on the cob

Presentation

When serving, you can plate the whole hen or carve it into portions. Garnish with fresh herbs or lemon wedges to enhance the presentation.

Tips for Success

Here are a few extra tips to make your grilled Cornish hen experience a success:

• Don’t Crowd the Grill: Leave enough space between the hens so the air can circulate. Crowding the grill can lead to uneven cooking.
• Watch the Heat: Keep an eye on the grill’s temperature and adjust it as needed. Consistent heat is key.
• Don’t Lift the Lid Too Often: Keep the lid closed as much as possible to maintain a consistent temperature.
• Use a Meat Thermometer: This is the best way to ensure the hens are cooked through safely.
• Have Fun with Flavor: Experiment with different seasonings, marinades, and sauces to find your favorites.

Grilling Cornish game hens is a fantastic way to prepare a special meal, impressing anyone and creating a delicious experience. Now that you have a great understanding of the steps, you will be grilling them like a pro in no time! Just remember to follow all the safety precautions and enjoy the process!