-
1
In a small bowl, combine the salt, garlic powder, cayenne, thyme and pepper.
-
2
Rub 1 tablespoon of the olive oil over the Cornish hens and rub with the spice mix.
-
3
Transfer the hens to a resealable plastic bag and let stand for 20 minutes.
-
4
Preheat the oven to 400.
-
5
In a large ovenproof skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat.
-
6
Remove the hens from the plastic bag and add them to the skillet, skin-side down.
-
7
Cook until browned on the bottom, about 10 minutes.
-
8
Using tongs, turn the Cornish hens skin side up.
-
9
Transfer the skillet to the oven and roast the hens for 12 minutes, until cooked through.
-
10
In a mini food processor, combine the citrus juices with the garlic and red pepper and pulse for 30 seconds.
-
11
Season with salt and pepper.
-
12
Heat the broiler.
-
13
Broil the hens 6 inches from the heat for about 2 minutes, until the skin is crisp.
-
14
Transfer the hens to a work surface and halve them lengthwise; set the halves on plates.
-
15
Drain all but 2 tablespoons of fat from the skillet and set the skillet over moderately high heat.
-
16
Add the mojo and cook, scraping up any browned bits on the bottom of the skillet, until the sauce is thickened slightly, about 2 minutes.
-
17
Pour the mojo over the Cornish hens and serve.
