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1
Marinate the Cornish Hens In a medium bowl, whisk the 1/4 cup of olive oil with the lemon juice, salt and sugar.
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2
Divide the marinade between 2 large, resealable plastic bags.
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3
Add the lemon slices, herb sprigs and garlic to the bags.
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4
Add the halved hens and turn to coat well.
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5
Seal the bags and let the hens stand at room temperature for 45 minutes.
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6
Meanwhile, Make the Salsa Verde Roast the jalapeno directly over a gas flame or under the broiler, turning, until charred all over; let cool.
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7
Stem and seed the jalapeno and transfer it to a food processor.
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8
Add all of the remaining ingredients except the oil, salt and white pepper.
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9
Pulse the mixture until very finely chopped, then add the 1 cup of olive oil and pulse until blended.
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10
Season the salsa with salt and white pepper and transfer to a bowl.
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11
Meanwhile, Make the Salsa Verde Light a grill.
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12
Remove the hens from the marinade and scrape off the herbs, garlic and lemons.
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13
Pat the hens dry, brush with olive oil and season with salt and white pepper.
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14
Oil the grill grates and grill the hens skin side down over moderate heat, turning occasionally, until lightly charred in spots and an instant-read thermometer inserted in the thighs registers 160, 25 to 30 minutes.
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15
Transfer the hens to platters and let rest for 10 minutes before serving with the salsa verde.
