Jerk Cornish Hens
Ingredients
- 1 large bunch scallions, roughly chopped
- 1 red bell pepper, stemmed, quartered and seeded ⓘ
- 1/4 cup extra-virgin olive oil ⓘ
- 1/4 cup lime juice ⓘ
- 6 cloves garlic ⓘ
- 2 tablespoons fresh thyme ⓘ
- 1 tablespoon ground allspice
- 1 tablespoon grated peeled ginger ⓘ
- 1 tablespoon packed dark brown sugar ⓘ
- 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat) ⓘ
- Kosher salt ⓘ
- 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half ⓘ
- Freshly ground pepper ⓘ
Instructions
- 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.
- Refrigerate 1/4 cup for serving.
- Season the hens all over with salt and pepper; poke a few holes into the bone side.
- Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan.
- Cover and refrigerate for 2 to 4 hours.
- Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side.
- For a gas grill, turn off one of the burners after preheating.
- 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).
- Cover and cook until the hens are golden brown, about 15 minutes.
- 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.
- (A thermometer inserted into the thickest part should read 160 degrees.)
- Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
- Photography by Con Poulos
Nutrition & Diet Analysis (per serving)
553
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).