Grilled Jerk Cornish Game Hens
Ingredients
The marinade
-
1
bunch
scallions
-
1
medium
red bell pepper
-
¼
cup
extra-virgin olive oil
-
¼
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
whole
scotch bonnet pepper or 2 habanero
-
1
tablespoon
kosher salt
The hens
-
4
whole
Cornish game hens (1 ½ to 2 pounds each), butterflied
-
to taste
freshly ground pepper
Instructions
- Combine the marinade ingredients in a food processor to make a thick sauce, reserving ¼ cup for later.
- Butterfly the hens by removing the backbone and season with salt and pepper, poking holes in the meat.
- Rub the jerk sauce all over the hens and marinate in the refrigerator for 2 to 4 hours.
- Preheat the grill to medium heat.
- Grill the hens for at least 7-8 minutes per side, basting with extra jerk sauce.
- Ensure the hens are cooked to an internal temperature of 160 degrees.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
15g
Total protein
35g
Sodium
600mg
Cholesterol
100mg
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