Grilled Cornish Hens
Spatchcocked Cornish hens coated in bacon fat and a hot, smoky spice rub make a fast, well-browned dinner over charcoal. Flattening the birds helps them cook evenly, while the bacon fat keeps the lean meat moist and carries the cayenne, smoked paprika and rosemary into the skin. The rub sits on the hens for an hour in the fridge, so the seasoning goes deeper than the surface.
Instructions
Stir the salt, black pepper, cayenne, smoked paprika, lemon pepper, rosemary and garlic powder together in a bowl until evenly mixed.
Brush the spatchcocked hens all over with melted bacon fat. Massage the seasoning mixture into the skin and meat, then refrigerate the hens for at least 1 hour.
Light a charcoal grill using a chimney starter, and do not use lighter fluid or any other solvent, since it can leave a chemical taste in the food even when you follow the directions.
Place the hens on the grill and turn them constantly as they cook. They are done when a thermometer reads 165°F in both the thigh and the breast.
Take the hens off the grill and let them rest for 10 minutes before serving.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
