Chef John's Grilled Game Hens

The idea for these grilled game hens is borrowed from my highly successful Cornell chicken experiments, and uses a similar acid/salt/oil/egg concoction. This time the part of egg is played by mayo. Needless to say, you can season this a million ways and use any combination of hot chilies, but the little kick the habanero adds is really nice.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 417 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 2 tablespoons mayonnaise
• 1 pinch salt to taste
• 1 habanero pepper, seeded
• 1 jalapeno pepper, seeded
• 2 tablespoons sherry vinegar
• 2 Cornish game hens, halved lengthwise

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.

Step 3

Place halved hens in a large bowl. Pour marinade over the chickens and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.

Step 4

Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.

Step 5

Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).