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Tom's Personal Smoker and Grilling
Barbeque Web Page
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For the dressing:
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1/4 |
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cup lime juice |
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3 |
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tablespoons oil |
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2 |
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tablespoons honey |
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2 |
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teaspoons chopped fresh thyme |
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2 |
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teaspoons chopped fresh rosemary |
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1 |
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clove garlic, minced |
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2 |
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Cornish Game Hens, at least 2 pounds each, completely thawed and split in half |
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1/4 |
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teaspoon paprika |
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1/4 |
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teaspoon salt |
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Pinch freshly ground pepper |
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2 |
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tablespoons chopped cilantro |
To make the dressing: In a medium glass or ceramic bowl, whisk together the lime juice, oil, honey, thyme, rosemary, and garlic. Set aside.
Remove and discard giblets from hens; rinse hens, and pat dry with paper towels. To split hens, place each hen breast-side-up on cutting board. With a sharp butcher knife, cut through ribs along one side of backbone; repeat on other side and discard backbone. Turn hen over and cut through along one side of breastbone. Place hen halves in a resealable plastic bag. Pour blended honey-lime dressing over hens and refrigerate for 2 hours, turning bag occasionally to distribute marinade.
Remove hens from bag and reserve dressing. Season hens with paprika, salt, and pepper. Place cut side up in center of cooking grate and grill for 25 to 30 minutes until no longer pink inside and juices run clear.
Pour reserved dressing into a small saucepan and bring to a boil; boil for one full minute. Place grilled hens on a platter and pour hot dressing over them. Sprinkle with cilantro.
Makes 4 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
