Grilled Herbed Cornish Hens

Grilled Herbed Cornish Hens
Photo by Scott Phillips


  • 2 large cloves garlic, flattened
  • 2 generous Tbs. minced fresh thyme
  • 1 generous Tbs. minced fresh rosemary
  • ½ cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 4 to 6 Cornish hens (¾-to 1-¼ lb. each)

Heat a gas grill to high. Using sharp kitchen scissors or poultry shears, remove the backbone of each hen by cutting on either side of it through the ribs. Turn the hens skin side up on the cutting board and press on the breastbone to flatten. Rinse each hen and pat dry. Spread the hens out flat ...

View full recipe at Fine Cooking


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