CORNISH HENS ON THE GRILL

Cornish Hens on the Grill

Makes 2 to 4 servings

 2 Cornish game hens (about 20 ounces total)

1/4 cup chopped roasted red bell peppers

4 cloves roasted garlic, mashed

1 tablespoon Creole seasoning mix

1/4 cup fresh lime juice

1/4 cup olive oil

1 tablespoon garlic powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 barbecue sauce (your choice)

1 tablespoon vegetable oil

Prepare a slow-to-medium fire in a grill.

Butterfly the hens by cutting out the backbone with kitchen shears. This will allow hens to lie flat on the grill.

Combine roasted peppers, garlic and seasoning mix. Gently separate the skin from the meat on the breast and thigh area. Stuff mixture under the skin using your fingers, being careful not to puncture the skin. 

Combine lime juice, olive oil, garlic powder, cumin and cinnamon in a small bowl. Rub hens with this mixture. Cover and refrigerate 2 to 8 hours. Remove hens from marinade; reserve marinade.  

Place hens, skin side down and wings spread, on the grill and pour the marinade over them. Close the lid and cook for about 25 minutes. Turn, close the lid. Cook 10 minutes. 

Turn the hens to skin side down. Combine barbecue sauce and vegetable oil in a small saucepan and warm on the grill. Baste hens on the rib cage side. Close lid and cook for 10 minutes. Turn hens over and baste the skin side with barbecue sauce. Remove and serve immediately.