Bbq Balsamic Cornish Game Hens Recipes

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GRILLED CORNISH GAME HENS

This recipe is great for summertime grilling. Game hens will melt in your mouth.

Provided by Suzanne

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 5h15m

Yield 4

Number Of Ingredients 11



Grilled Cornish Game Hens image

Steps:

  • In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g

½ onion, chopped
2 cloves garlic, peeled and chopped
1 cup lemon juice
½ cup olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon pepper
1 teaspoon celery salt
1 teaspoon salt
4 (1 1/2 pound) Cornish game hens

ORANGE BALSAMIC ROCK CORNISH GAME HENS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7



Orange Balsamic Rock Cornish Game Hens image

Steps:

  • Preheat oven to 425 degrees F.
  • Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped

BARBECUED CORNISH HENS

I came up with this recipe when I was just a teenager and have made it quite often since then. -Diane Widmer, Blue Island, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 12



Barbecued Cornish Hens image

Steps:

  • Rub Cornish hens with butter; sprinkle salt and pepper inside cavity and over skin. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Baste hens with sauce. Bake 45 minutes longer or until juices run clear and a thermometer reads 180°, basting frequently.

Nutrition Facts :

4 Cornish game hens (20 to 24 ounces each)
2 tablespoons butter, softened
Salt and pepper
1 cup ketchup
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/3 cup cider vinegar
1/4 cup water
2 tablespoons steak sauce
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt

TUSCAN GRILLED CORNISH HENS

Provided by Ina Garten

Categories     main-dish

Time 4h40m

Yield 4 servings

Number Of Ingredients 10



Tuscan Grilled Cornish Hens image

Steps:

  • Sprinkle the Cornish hens with 1 teaspoon salt on each side.
  • Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
  • When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
  • Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
  • Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

2 Cornish hens, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Fleur de sel, for serving

MOROCCAN STYLE BALSAMIC CORNISH GAME HENS

I've made this recipe often in the past, and while putting together my LJ recipe entry list (see http://www.julesong.com/cook/LJentry-recipes.htm ) I discovered it again! I adapted it to our tastes. It was one of our favorites, is perfect for romantic dinners, and it's absolutely delicious! Although it's easy to make, it takes a bit of time but is worth every minute. In my Sunday, February 10th, 2002 LJ entry, and her original was posted by KC at Gail's Recipe Swap. Thanks, KC! She said "I always add lots of extra olives and dates. They taste wonderful. I have even caught friends in the kitchen looking through the pan for more olives and dates."

Provided by Julesong

Categories     Poultry

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 14



Moroccan Style Balsamic Cornish Game Hens image

Steps:

  • Rinse the game hens under running water. Pat dry and cut them in half lengthwise (kitchen scissors work fine).
  • Arrange orange slices in bottom of a 9x13" glass baking dish. Top with game hens.
  • Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Wash your hands well with soap and hot water.
  • Whisk together port, sherry, oil, vinegar, and honey in small bowl. Taste it to see if the mixture is to your taste, then if it is, pour over hens. (There is quite a difference between the taste of balsamic vinegar - which is sweet - and red wine vinegar, so if you use wine vinegar you'll definitely want to taste the mixture and adjust the amount of honey to your preference before pouring it over the hens.).
  • Tuck dates and olives between hens and season with salt and pepper.
  • Cover and refrigerate at least 12 hours or overnight, turning hens once. (I've made this recipe beginning in the morning and marinated it 6-8 hrs during the day, too, and it was still delicious.).
  • Remove hens from refrigerator and place on counter, covered, for at least 30 minutes. (You don't want to put a chilled baking dish straight into a preheated oven.) Preheat oven to 375 degrees.
  • Turn the hens skin side up, then bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
  • Transfer hens, dates and olives to serving platter. Discard orange slices. Pour the pan juices into a heavy small saucepan.
  • Add remaining 1/4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half, whisking frequently, about 5 minutes.
  • Season to taste with salt and freshly ground black pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped fresh cilantro.
  • Serve, passing remaining sauce separately in a gravy or sauce bowl.
  • Note: when I first made this recipe, I didn't have fresh cilantro on hand, and couldn't even find dried in our herb stash, which surprised me. Mike collects herbs and spices, and we have a huge collection in the pantry. (I call him Condiment Man.) I had a bunch of a nice Italian dried herb mix (basil, oregano, marjoram, thyme, rosemary, savory, sage), so used that instead. I know it's not really an equivalent to cilantro, but it smelled wonderful anyhow and it tasted great, too. I also add lots more green olives and dates, which the recipe reflects :)
  • Note #2: if you want/need to serve more than two people, you can use the above marinade for up to 6 hens, then you'll need to begin adding more ingredients.

1 large orange, thinly sliced
2 Cornish hens
6 tablespoons chopped fresh cilantro, divided
8 garlic cloves, finely chopped
1 1/2 teaspoons cumin, divided
1 cup tawny port
1 cup sherry wine
1/4 cup olive oil
1/4 cup balsamic vinegar (balsamic preferred) or 1/4 cup red wine vinegar (balsamic preferred)
2 tablespoons honey, to taste
20 whole pitted dates (or more to taste)
10 large green pitted olives (or more to taste)
salt & freshly ground black pepper, to taste
1 teaspoon butter, for sauce (optional)

ROTISSERIE BBQ CORNISH GAME HENS

This is a recipe I use when I am in the mood for BBQ Cornish hens (or about a 3 pound chicken)without firing up my grill or smoker. I have one of those Toaster Ovens that have a rotisserie built into them. I simply rub the hens (or chicken) down with the rub, set the timer to 60 minutes and the temperature to Max and if I wanted to, walk away. But instead, I like to baste my birds so they turn out moist and flavorful. The combination of the rub (Very Spicy) and the "mop" (Very sweet) reminds me of a girl I once knew - oops! Another story!! The apple juice is a great addition to a mop because it is not an overpowering flavor, and adds sweetness to the meat. This recipe works well in a sprayer, but can also be brushed on. Shake well each time before spraying. Both the rub and the mop can be used on the grill (Gas or charcoal)

Provided by Witch Doctor

Categories     Whole Chicken

Time 2h

Yield 1-2 serving(s)

Number Of Ingredients 16



Rotisserie BBQ Cornish Game Hens image

Steps:

  • For a G.E. Countertop Oven with Rotisserie:.
  • Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
  • Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
  • Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
  • Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
  • Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
  • Place the second fork onto the spit and secure into the meat.
  • Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
  • Place the drip pan in the oven in the lowest position to catch the drippings.
  • Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
  • For the mop:.
  • Mix all ingredients in a pot, and heat over med/low for 20 minutes.
  • Let the mop cool before placing in a sprayer.
  • Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
  • Birds are done when juices run clear and the legs separate from the birds easily.

Nutrition Facts : Calories 3263.6, Fat 237.8, SaturatedFat 33, Cholesterol 435, Sodium 30161.1, Carbohydrate 184.5, Fiber 12.1, Sugar 132.1, Protein 102.4

2 Cornish hens (or one 3 pound chicken)
1/4 cup salt
3 tablespoons brown sugar
2 tablespoons white pepper
1 tablespoon garlic salt
1 tablespoon paprika (Hot Hungarian best)
1 tablespoon chili powder
1 teaspoon red pepper
1 teaspoon granulated sugar
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon grated lemon zest
3 cups apple juice
1 cup vegetable oil
1/2 cup Worcestershire sauce
1/2 cup cider vinegar

GRILLED CORNISH HENS

I like experimenting with different foods and adapting them to my own tastes. These hens are one of my specialties, an entree I concocted by combining a few different recipes. The moist meat has a pleasant grilled flavor that's accented with cloves and ginger.-David Baruch, Weston, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8



Grilled Cornish Hens image

Steps:

  • In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.

Nutrition Facts : Calories 803 calories, Fat 60g fat (21g saturated fat), Cholesterol 381mg cholesterol, Sodium 855mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.

1/4 cup butter, softened
2 green onions, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 Cornish game hens (20 to 24 ounces each)

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6



Broiled Cornish Hens With Lemon And Balsamic Vinegar image

Steps:

  • Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
  • Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
  • Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 477 milligrams, Sugar 1 gram

2 Cornish hens
1 to 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 lemons
2 teaspoons balsamic vinegar, or to taste
Chopped parsley for garnish, optional

BARBECUED CORNISH HENS

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10



Barbecued Cornish Hens image

Steps:

  • With a meat pounder or mallet, pound the hens halves to flatten.
  • Combine the spices and the herbs, except the parsley. Blend well.
  • Rub the hens on both sides with the mixture and place them, skin sides down, on a large baking dish. Let stand 10 to 15 minutes.
  • Preheat charcoal grill or oven broiler.
  • If charcoal broiling, place the hens, skin sides down, on the grill. When the skins are nicely browned, turn the hens and cook for about 15 minutes, brushing with the oil every 5 minutes. Then turn over onto the skin sides for about 5 minutes, or until done.
  • If using the oven broiler, lay the hens in a shallow baking dish. Place the dish about 5 inches from the source of heat. Cook for 10 minutes, brushing the hens with the oil. Turn the pieces and continue broiling for about 10 minutes more. Baste often until cooked through and browned.
  • Pour on melted butter if desired. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 37 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 827 milligrams, Sugar 0 grams, TransFat 0 grams

4 Cornish hens, about 3/4 pound each, split in half
Salt and freshly ground pepper to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons fresh rosemary leaves, chopped, or 1 teaspoon dried
2 teaspoons fresh thyme leaves, chopped, or 1 teaspoon dried
2 teaspoons garlic, chopped fine
2 teaspoons olive oil
2 tablespoons melted butter, if desired
2 tablespoons chopped parsley or chervil

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