Grill-Roasted Cornish Game Hens

Ingredients

1⁄2 cup salt
4 (1-1⁄4- to 1-1⁄2-pound) whole Cornish game hens
2 tablespoons packed brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
1⁄8 teaspoon cayenne pepper
4 cups wood chips, soaked in water for 15 minutes and drained (optional)
1 (16 by 12-inch) disposable aluminum roasting pan
1 recipe glaze

Instructions

TO BUTTERFLY GAME HENS: Use kitchen shears to cut along both sides of backbone to remove it. With skin side down, make 1⁄4-inch cut into bone separating breast halves. Lightly press on ribs to flatten hen. Fold wing tips behind bird to secure them.
Dissolve salt in 4 quarts cold water in large container. Submerge hens in brine, cover, and refrigerate for 30 minutes to 1 hour.
Combine sugar, paprika, garlic powder, chili powder, pepper, coriander, and cayenne in bowl. Remove hens from brine and pat dry with paper towels.
TO SKEWER HENS: Insert flat metal skewer 1⁄2 inch from end of drumstick through skin and meat and out other side. Turn leg so that end of drumstick faces wing, then insert tip of skewer into meaty section of thigh under bone. Press skewer all the way through breast and second thigh. Fold end of drumstick toward wing and insert skewer 1⁄2 inch from end. Press skewer so that blunt end rests against bird and stretch skin tight over legs, thighs, and breast halves. Rub hens evenly with spice mixture and refrigerate while preparing grill.
Using 2 large pieces of heavy-duty aluminum foil, wrap soaked chips, if using, in 2 foil packets and cut several vent holes in tops.
6A. FOR A CHARCOAL GRILL: Open bottom vent completely and place roasting pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of roasting pan. Place 1 wood chip packet, if using, on each pile of coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.
6B. FOR A GAS GRILL: Place wood chip packets, if using, directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed during cooking to maintain grill temperature around 325 degrees.)
Clean and oil cooking grate. Place hens in center of grill (over roasting pan if using charcoal), skin side down. Cover (position lid vent over birds if using charcoal) and cook until thighs register 160 degrees, 20 to 30 minutes.
Using tongs, move the birds to the hot sides of the grill (if using charcoal; 2 hens per side), keeping them skin side down, or turn all burners to high (if using gas). Cover and continue to cook until browned, about 5 minutes. Brush the birds with half of glaze, flip, and cook for 2 minutes. Brush remaining glaze over hens, flip, and continue to cook until breasts register 160 degrees and thighs register 175 degrees, 1 to 3 minutes longer.
Transfer hens to carving board, tent loosely with foil, and let rest for 5 to 10 minutes. Cut hens in half through the breastbone and serve.

Grill-Roasted Cornish Game Hens

Ingredients

Instructions

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