Jerk Cornish Hens Recipe

Name: Jerk Cornish Hens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bunch scallions, roughly chopped; 1 red bell pepper, stemmed, quartered and seeded; 1/4 cup extra-virgin olive oil; 1/4 cup lime juice; 6 cloves garlic; 2 tablespoons fresh thyme; 1 tablespoon ground allspice; 1 tablespoon grated peeled ginger; 1 tablespoon packed dark brown sugar; 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat); Kosher salt; 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half; Freshly ground pepper

Servings: persons

1 large bunch scallions, roughly chopped
1 red bell pepper, stemmed, quartered and seeded
1/4 cup extra-virgin olive oil
1/4 cup lime juice
6 cloves garlic
2 tablespoons fresh thyme
1 tablespoon ground allspice
1 tablespoon grated peeled ginger
1 tablespoon packed dark brown sugar
1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
Kosher salt
4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
Freshly ground pepper

1
Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce.
2
Refrigerate 1/4 cup for serving.
3
Season the hens all over with salt and pepper; poke a few holes into the bone side.
4
Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan.
5
Cover and refrigerate for 2 to 4 hours.
6
Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side.
7
For a gas grill, turn off one of the burners after preheating.
8
Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire).
9
Cover and cook until the hens are golden brown, about 15 minutes.
10
Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes.
11
(A thermometer inserted into the thickest part should read 160 degrees.)
12
Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
13
Photography by Con Poulos

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large bunch scallions, roughly chopped, 1 red bell pepper, stemmed, quartered and seeded, 1/4 cup extra-virgin olive oil, 1/4 cup lime juice, and more.

Yes, Jerk Cornish Hens 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.

That's it — enjoy your meal!

Jerk Cornish Hens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions