These small spring chickens cook slowly and smoke nicely on a medium grill for beautiful browned skin and meat that has a spicy, tangy taste from a blood orange marinade.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
383 Calories
Recipe Instructions
Step 1
Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
Step 2
Refrigerate with breast sides down for 2 hours to marinate.
Step 3
Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
Step 4
Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
Step 5
Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.
