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Receta Grilled Cornish Hens
by Global Cookbook

Grilled Cornish Hens
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Ingredientes

  • Nonstick cooking spray as needed
  • 3 sm Cornish hens - (abt 2 lbs ea)
  • 1/4 c. orange juice
  • 1/4 c. balsamic vinegar
  • 1/4 c. extra virgin olive oil
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. chopped shallot
  • 1 Tbsp. finely-grated orange zest
  • 1 Tbsp. low-sodium soy sauce Salt to taste
  • 1/4 tsp dry red pepper flakes Freshly-grnd black pepper to taste
  • 2/3 c. orange marmalade
  • 2 Tbsp. low-sodium soy sauce Hot Spinach Salad (see recipe) Orange slices for garnish Rosemary sprigs for garnish

Direcciones

  1. Thaw hens, if frzn.
  2. Spray a grill rack set 4 inches from the heat source with nonstick cooking spray. Heat the grill to medium.
  3. Split hens and remove backbone with kitchen shears. Place the hens in a large plastic food bag. Combine the orange juice, vinegar, oil, garlic, rosemary, shallot, zest, soy sauce, 1/2 tsp. of salt, red pepper flakes and pepper in a small bowl. Pour the marinade over the hens. Turn the bag around several times till the hens are proportionately coated with the marinade. Marinate 4 to 6 hrs, refrigerated, turning the bag occasionally. Bring the hens to room temperature 30 min before grilling.
  4. Remove the hens from the marinade; throw away the marinade. Lightly sprinkle the hens with salt and pepper.
  5. Place the hens skin-side down on the rack. Grill, turning with tongs 3 to 4 times, till the meat is fully opaque (insert a knife in the joint between the breast and thigh to check; there should be no redness), and the skin is brown and crispy. This should take about 40 min. Mix orange marmalade with soy sauce for a glaze. Brush each side of the hens with the glaze on the last turn.
  6. Transfer them to a platter. Brush the tops with the glaze again. Arrange the Hot Spinach Salad on a platter. Place the hens attractively on top. Garnish the platter with the orange slices and rosemary sprigs. Serve immediately. Alternately, serve the hens and salad on separate platters; this way, the hens can be served hot or possibly at room temperature.
  7. This recipe yields 4 to 6 servings.