Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Perfect for a nice summertime meal on the patio. Serve with extra Greek yogurt or some chile sauce for dipping.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
2
Yield:
2 Cornish game hens
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place Cornish game hens in a large resealable plastic bag.

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  • Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.

  • Preheat grill for low heat and lightly oil the grate.

  • Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.

  • Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.

Cook's Note:

For a delicious dipping sauce, combine Greek yogurt, fresh dill weed, lemon juice and zest, and some garlic sauce in a bowl. Taste and mix ingredients until you have something that you like. Use this to dip your chicken into while you eat.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

366 calories; protein 28.2g; carbohydrates 3.1g; fat 26.1g; cholesterol 159.1mg; sodium 551.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/07/2016
It was too cold to use the grill outside so I used my oven. Prior to cooking I split the hen and cooked for 30 minutes in a cast-iron skillet. I also used the broiler to brown skin for about 10-15 minutes. I also changed the ingredients: had no dried savory so I added 1/8 tsp of nutmeg cumin cardamom and chinese 5 spice. I also used a Tbsp of butter at the end to baste the hen. I was unable to upload a picture sorry! Read More