Grilled Game Hens
Jun. 24th, 2005 09:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsThis time, instead of spatchcocking them, I cut them in half.
Lemon-Herb Butter
1/2 cup unsalted butter, softened
1 Tbsp lemon zest
1 Tbsp snipped chives
2 tsp chopped tarragon
1 tsp chopped Italian parsley
Mix herbs and lemon zest into butter.
4 Cornish game hens, split and first two joints of wings trimmed
Kosher salt
Freshly ground pepper
Rinse hen halves and pat dry with paper towels. Carefully loosen the skin on the breast and thigh and tuck some of the herbed butter under the skin, then rub some over the skin of each hen half. Season with kosher salt and pepper. Heat a gas grill to high, and brown hen halves about 5 minutes on each side. Put hens on higher rack, or lower heat to medium, and cook skin-side up for about 20 minutes. Turn over and grill for another 5 minutes skin side down then remove and let stand for about 10 minutes.
I served these with a tossed green salad and Bonny Doon Pacific Dry Riesling.
Lemon-Herb Butter
1/2 cup unsalted butter, softened
1 Tbsp lemon zest
1 Tbsp snipped chives
2 tsp chopped tarragon
1 tsp chopped Italian parsley
Mix herbs and lemon zest into butter.
4 Cornish game hens, split and first two joints of wings trimmed
Kosher salt
Freshly ground pepper
Rinse hen halves and pat dry with paper towels. Carefully loosen the skin on the breast and thigh and tuck some of the herbed butter under the skin, then rub some over the skin of each hen half. Season with kosher salt and pepper. Heat a gas grill to high, and brown hen halves about 5 minutes on each side. Put hens on higher rack, or lower heat to medium, and cook skin-side up for about 20 minutes. Turn over and grill for another 5 minutes skin side down then remove and let stand for about 10 minutes.
I served these with a tossed green salad and Bonny Doon Pacific Dry Riesling.
