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Grilled cornish hen from Stefano Faita

Grilled cornish hen from Stefano Faita

Main course | Medium | 55 minutes
Main course
Medium
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Recipe details

Ingredients

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Directions

  1. Split each hen in two by cutting through the spine with a chef ’s knife or cleaver.
  2. Place the hens flat, skin-side up, on a cutting board. Press down on the hens firmly with your hands to flatten as much as possible.
  3. Transfer hens to a square or rectangular baking dish. Season with salt and pepper.
  4. Mix together the olive oil, rosemary, thyme, hot pepper flakes, lemon juice, and garlic in a small bowl.
  5. Cover the hens with ¾ of the marinade and refrigerate, covered, for 8 to 12 hours. Refrigerate the remaining marinade.
  6. When ready to cook the hens, preheat grill to medium-high. Heat two aluminum foil wrapped bricks for 15 minutes.
  7. When they're good and hot, turn off one barbecue burner and place hens skin-side down on grill over the unlit burner.
  8. Place a brick on top of each hen. Close the lid and cook for 10 to 12 minutes, or until skin starts to lightly brown.
  9. Turn hens over and transfer them to the lit side of the grill. Place them skin-side up, or else they will become charred. Replace the bricks on the hens and continue cooking for 10 to 12 minutes.
  10. Remove the bricks and turn hens over one last time. Continue cooking a few more minutes until the skin is nice and crispy and a thermometre inserted in the meatiest part of the thigh indicates 77°C (170°F).
  11. Remove hens from the grill and set on a cutting board covered with foil for about 10 minutes. In the meantime, grill the lemons on the barbecue.
  12. Cut the hens in half, sprinkle with fleur de sel, and top with the reserved marinade.Serve half a hen per person alongside green beans amandine cooked in a foil packetand a grilled half-lemon.

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