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MEDITERRANEAN GRILLED GAME HEN
Two game hens serves 4
Prepare the Game Hens:
Spatchcock the hens by cutting along both sides of the backbone with a pair of kitchen scissors or a sharp knife. Lay the bird spread open, bone-side down, and press down firmly to completely flatten the hen. This technique allows you to cook a whole bird in less time and yields more crispy skin. (See *Note below)
Marinate the Game Hens:
For the marinade paste:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon each of chopped fresh rosemary, parsley, and garlic
2 teaspoon kosher salt
1 teaspoon black pepper
Process ingredients to smooth paste and spread over the bird. Marinate for a couple hours in the fridge or better yet overnight.
Grill the Hens:
Preheat your grill to about 450 degrees.
1. Lightly oil the grill grates and grill the hens over indirect heat breast side down for about 10 minutes, or until lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. If necessary, you can finish browning and crisping the skin over direct heat for a minute or two.
2. Transfer the hens to a cutting board and let rest for 10 minutes, then cut them in half so each person is served half a hen.
Wine pairing: serve with a white Burgundy or white Cotes du Rhone, Chardonnay, Viognier, or softer not too minerally Sauvignon Blanc.
*Note: Cornish Game Hens can be had from your local butcher, or found frozen at your super-market. If you can’t find game hens the marinade works equally well on chicken.