Jerk Cornish Hens
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Lime Juice6 cloves
Garlic2 tbsps
Thyme (fresh)1 tbsp
Ground Allspice1 tbsp
Ginger (grated peeled)1 tbsp
Dark Brown Sugar (packed)Directions:
1
Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce
2
Refrigerate 1/4 cup for serving
3
Season the hens all over with salt and pepper; poke a few holes into the bone side
4
Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan
5
Cover and refrigerate for 2 to 4 hours
6
Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side
7
For a gas grill, turn off one of the burners after preheating
8
Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire)
9
Cover and cook until the hens are golden brown, about 15 minutes
10
Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes
11
(A thermometer inserted into the thickest part should read 160 degrees
12
) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce
13
Photography by Con Poulos