Grilled Game Hens With Blood Orange And Rosemary – a delicious recipe with Cornish game hens, olive oil, orange, rosemary, rosemary, Asian chili garlic sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
2
Refrigerate with breast sides down for 2 hours to marinate.
3
Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
4
Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
5
Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.
138
kcal
Calories
8
g
Fat
16
g
Carbs
2
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 7 ingredients. The key ingredients include: 2 Cornish game hens, 2 tablespoons olive oil, 1 blood orange, juiced, 1 teaspoon chopped fresh rosemary, and more.
Yes, Grilled Game Hens With Blood Orange And Rosemary falls under the Soups & Stews 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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