Ingredients: |
Ingredients: 4 Cornish hens, 1 pound each
1 medium onion, grated
2 TBLS parsley, chopped
2 TBLS Cilantro, chopped
3 TBLS fresh lemon juice
2 TBLS olive oil
1 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tsp white pepper
1 lemon, cut into wedges for garnish
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Directions: |
Directions:For the marinade, whisk together all the ingredients except the Cornish hens and lemons in a large bowl. Rinse, drain and halve the hens lengthwise; place in the bowl, coating thoroughly with marinade. Cover and refrigerate 8 hours or overnight, turning occasionally. Preheat grill, piling 2/3 of the coals on one side of the grill and the remaining 1/3 in the center. Leave a small portion of the grill free of coals. This three-tier method of grilling gives a super-hot heat source for searing, a moderately hot heat source for cooking and an area to place the food if it starts to burn. Control the heat by moving the meat for one area to the other. When ready to cook, oil the grill rack. Remove the hens to the center section of the grill and continue to cook until the skin is thoroughly browned, 7-10 minutes more. Turn the hens and move them back to the hottest section of the grill. Brown the second side well, 5-7 minutes, then move the pieces back to the center section of the gill to finish cooking. The total cooking time will be about 25-35 minutes. When read, the hens will be crisp and golden-brown outside, and the juices will run clear when the meat is pierced. Serve immediately with lemon wedges. |
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