Grilled Game Hens with Blood Orange and Rosemary

Name: Grilled Game Hens with Blood Orange and Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 2 h 60 min
Yield: 2 game hens
Ingredients: 2 Cornish game hens; 2 tablespoons olive oil; 1 blood orange, juiced; 1 teaspoon chopped fresh rosemary; 6 sprigs fresh rosemary; 1 tablespoon Asian chili garlic sauce; salt and freshly ground black pepper to taste

Rating: 4 stars

8 Ratings
4 Reviews
2 Photos

Give this grilled game hen recipe a try. The secret ingredient for this marinade is the exotic blood orange. They add a wonderful sweet/tart flavor that's just perfect with the spicy chili sauce and aromatic rosemary.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

45 mins

additional:

2 hrs

total:

3 hrs

Servings:

Yield:

2 game hens

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 Cornish game hens
2 tablespoons olive oil
1 blood orange, juiced
1 teaspoon chopped fresh rosemary
6 sprigs fresh rosemary
1 tablespoon Asian chili garlic sauce
salt and freshly ground black pepper to taste

Directions

Step 1
Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.

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Step 2
Refrigerate with breast sides down for 2 hours to marinate.
Step 3
Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
Step 4
Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
Step 5
Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.