Grilled Cornish Hens With Herb Brine – a delicious recipe with kosher salt, freshly ground black pepper, garlic, onion powder, thyme, parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Process first 6 ingredients in a food processor 15 to 20 seconds or until well combined.
2
Pat hens dry with paper towels. Place each hen, breast side down, on a cutting board. Cut hens, using kitchen shears, along both sides of backbone, separating backbone from hen. Discard bone. Open hens as you would a book; turn breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Place hens in a parchment paper-lined jelly-roll pan.
3
Sprinkle salt mixture over hens, and chill, uncovered, 10 to 24 hours.
4
Heat grill to 350u00b0 to 400u00b0 (medium-high) heat. Grill hens, skin side down and covered with grill lid, 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 165u00b0. Remove from grill, and let stand 5 minutes.
141
kcal
Calories
2
g
Fat
31
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons kosher salt, 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and more.
Yes, Grilled Cornish Hens With Herb Brine falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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