Ingredients for Grilled Mexican Style Cornish Hens
- 4 Cornish hens (about 1 pound each)
- Jalapeno Peppers
- Garlic Cloves
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Maple Syrup
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How to Make Grilled Mexican Style Cornish Hens
- **Butterfly the Hens:** Place each Cornish hen breast-side down. Using poultry shears, carefully cut along both sides of the backbone and remove it.
- **Flatten the Hens:** Turn the hens over and press firmly on the breastbone to flatten them.
- **Skewer the Hens:** Thread two skewers diagonally through each hen, from the wing to the thigh bone, securing them.
- **Prepare the Chipotle Marinade:** Skewer 2-3 chipotle peppers in adobo sauce and 4 cloves garlic. Grill or broil over medium-high heat for 10-12 minutes, turning frequently, until charred. Remove from heat and let cool slightly.
- **Blend the Marinade:** Remove the skins from the peppers and roughly chop the flesh. Combine the peppers and garlic with 1/2 cup orange juice, 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon adobo sauce from the can of chipotles, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender. Blend until smooth.
- **Marinate the Hens:** Pour the marinade over the hens and marinate in the refrigerator overnight (at least 8 hours).
- **Return to Room Temperature:** 1 hour before grilling, remove the hens from the refrigerator and let them come to room temperature.
- **Grill the Hens:** Preheat your grill to medium-high heat. Remove the hens from the marinade and grill for 12-15 minutes per side, basting occasionally with the remaining marinade, until the internal temperature reaches 165°F (74°C).
- **Rest and Serve:** Remove from the grill and let rest for 5 minutes before serving with your favorite corn salsa.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
20g
Fat
22g
Carbs
3g
