Nectarine Barbecued Cornish Hen Recipes

NECTARINE BARBECUED CORNISH HEN

Steps:

• In a food processor, combine the first five ingredients; cover and process until smooth., In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in nectarine mixture and bring to a boil; cook and stir for 1 minute., Sprinkle hen with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill hen, covered, over medium heat for 20-25 minutes or until a thermometer reads 180°, turning and basting occasionally with sauce.

BARBECUED CORNISH HENS

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.

TUSCAN GRILLED CORNISH HENS

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.

BARBECUED GAME HEN

Steps:

• Combine onion, apple cider vinegar, and barbecue sauce. Set aside.
• Coat hens with oil, dry rub, salt, and pepper. Refrigerate overnight.
• Cut aluminum cans in half. Fill cans with onion, vinegar, and barbecue sauce mixture. Place the cans on a hot grill, and set the hens on top of the cans. Grill for approximately 1 hour.
• Brush lightly with barbecue sauce after 1 hour of cooking.

GRILLED CORNISH GAME HENS

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.

ROTISSERIE BBQ CORNISH GAME HENS

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.

ORANGE GLAZED CORNISH HEN

Steps:

• Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
• Preheat oven to 450 degrees F (230 degrees C).
• Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
• Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
• Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

FLATTENED CORNISH GAME HENS WITH GARLIC-CITRUS MARINADE

Steps:

• Prepare BBQ (Medium heat).
• Combine olive oil, chopped thyme, garlic,lemon peel, lime peel, honey, salt, and pepper in a baking dish and stir marinade to blend well.
• Place hens on work surface and cover with plastic wrap and pound gently with mallet to flatten slightly.
• Place hen halves in marinade in dish, using fingers, rub both sides of hens with marinade.
• Let marinate 20 minutes at room temperature.
• Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
• Arrange hen on plates and garnish lemon wedges, lime wedges, and fresh thyme sprigs.

BARBECUED CORNISH HENS

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.