Grilled Cornish Game Hens with Lemon, Sumac, and Date Relish

Grilled Cornish Game Hens with Lemon, Sumac, and Date Relish
Photo by Brigitte Sire

Ingredients

  • 2 tablespoons ground sumac*
  • 5 1 1/4- to 11/2-pound Cornish game hens, cut lengthwise in half, backbone removed
  • 1 cup fresh lemon juice
  • 9 cups water
  • 4 garlic cloves
  • ½ cup olive oil
  • ½ cup coarse kosher salt
  • + 2 more ingredients
    • Date Relish
    • 10 very thin lemon slices

Combine 9 cups water, 1/2 cup lemon juice, and coarse salt in large nonreactive pot. Stir until salt dissolves. Add hen halves and press to submerge. Refrigerate hens in brine, weighing down with heavy plate if needed, at least 6 hours and up to 1 day. Whisk 1/2 cup lemon juice, oil, and sumac in...

View full recipe at Epicurious

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