Grilled Cornish Hens
Ultra-tender meat, crispy skin, and elegant presentation make these grilled Cornish hens an ideal celebratory entree. Ramp up Thanksgiving, Christmas, and romantic date night dinners with this attractive centerpiece.
At first, I didn’t really understand the big deal about Cornish hens. But I wanted to be open-minded about it and ordered one at a Greek restaurant when I had the opportunity. It was such an attractive plate when it came, and the meat was much juicier and more tender than I expected.
And you know me; I love to play around with recipes and try new things. So here is my second Cornish hen recipe (the first one to go on the grill). What makes it fun is that each person gets a whole chicken, so no fighting over who gets the drumstick.
Why Cook Them on the Grill
This younger, smaller breed of chicken is super moist, cooks fast, and enjoys a beautiful crispy skin. They take on the flavors of the marinade more easily, absorb the smokiness better, get great grill marks, and they’re just so cute on the table. We’ll call it the veal of the chicken world.
How to Grill Cornish Game Hens
- Make the seasoning mix, season the birds, and let them marinate for around 30 minutes.
- Drain the marinade, and grill away.
Recipe Tips and Twists
- Add more herbs and spices, leave out any I’ve included, or use your go-to marinade.
- I spatchcocked one and split the other to see which turned out better. They were about the same, but the next time I’ll do it before seasoning.
- If grilling is out of the question, pop them in a 400°F (205℃) oven for 40-60 minutes or until they reach 165°F (74°C) in the thickest part of the breast and thighs.
Make-Ahead and Leftover Makeovers
Marinate your Cornish hens up to 24 hours before grilling. Grilled chicken lasts for 3-5 days in the fridge or in the freezer for up to 3 months.
We love using the leftovers in the usual way in quesadillas, soups, and sandwiches. Plus, I always save the bones for stock.
What Goes With Grilled Cornish Hens
Take advantage of the grill to make your sides. Grilled potato wedges, carrots, bell peppers, and onions all go great with chicken.
If you want a more traditional menu, mashed potatoes and gravy, a light salad, and bread rolls will make any family happy.
More Amazing Grilled Chicken Recipes to Try
- Peri Peri Chicken
- Grilled Chicken Tenders
- Boneless Chicken Thighs
- Chicken Kabobs
- Kati Kati African Grilled Chicken
By Imma
Grilled Cornish Hens
Ingredients
- 4 whole Cornish hens
- salt and black pepper to taste (¾-1 teaspoon each per pound)
- 2-3 tablespoons (30-45ml) extra-virgin olive oil
- 2 tablespoons (28g) Dijon mustard
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (8-9g) minced garlic
- 1 tablespoon (4g) minced parsley
- 2 teaspoons (2g) minced thyme
- 1 teaspoon (2g) smoked paprika
- ½ medium lemon, juiced
- ½ teaspoon (.5g) red pepper flakes (optional)
Instructions
- Remove the Cornish hens from the package, rinse, and pat dry with paper towels (see notes). You can spatchcock the birds or split them in half, as I did.
- Season them with salt and pepper and place them in a large bowl or Ziploc bag.
- Whisk the olive oil, Dijon mustard, soy sauce, garlic, parsley, thyme, paprika, lemon juice, and pepper flakes in a medium mixing bowl.
- Pour the marinade over the chicken, coat well, and marinate them in the refrigerator for around 30 minutes.
- When ready to grill, take the Cornish hens out of the marinade, shake off the excess, and discard the remaining marinade. If you want to reuse the marinade for something, make sure to cook it long enough to kill the bacteria from raw meat.
- Preheat the grill on medium-high heat to 375-400°F (190-205°C).
- Cook the Cornish hens on the grill for 5 minutes per side, long enough for them to get good grill marks without burning them.
- Lower the temperature to medium, 350℉ (180℃), and continue grilling until the chicken is no longer pink inside and the juices run clear (30-45 minutes). Use an instant-read thermometer to ensure it reaches 165°F (74°C) in the thickest part of the thigh and breast.
- Remove them from the grill and let them rest for 5-10 minutes before serving.
- Enjoy with your favorite sides.
I made these cool birds for our anniversary. Elegant and delicious.