Lemon Pepper Cornish Hen
Wonderfully succulent, tender and full of flavour, the Cornish hen here gets a Mediterranean-style twist.
Ingredients
- 2 Cornish hens (each about 1-1/2 lb/750 g)
- 1-1/2 tsp (7 mL) grated lemon rind
- 1/4 cup (60 mL) lemon juice
- 3 cloves garlic, pressed
- 1 tbsp (15 mL) freshly ground black pepper
- 2 tsp (10 mL) brown sugar
- 2 tsp (10 mL) grated gingerroot
- 1-1/2 tsp (7 mL) crumbled dried oregano
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground cloves
- Extra-virgin olive oil
Preparation
With kitchen shears, remove backbone of each hen (save for stockpot), then snip through breastbone to separate hen into halves. Stir together lemon rind and juice, garlic, pepper, sugar, ginger, oregano, salt, cumin and cloves. Spoon all over chicken to coat. Refrigerate for at least 2 hours or for up to 24 hours.
Bring hens to room temperature. Brush with a little oil; grill over medium heat, turning occasionally and basting with a little oil, until no longer pink in thickest part of thigh and juices run clear, 20 to 25 minutes.
Makes 4 servings.
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