Ingredients
- 1/4 cup finely minced garlic
- 1/4 cup finely minced lemon zest
- 1/4 cup finely chopped tarragon
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped chervil
- 1/4 cup finely chopped chives
- 1 tablespoon olive oil
- 4 Rock Cornish game hens, butterflied
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Directions
In a medium bowl, combine all ingredients and mix well. Preheat grill. Brush the hens with olive oil and season with salt and pepper to taste. Grill the hens over low heat until cooked through, approximately 10 to 12 minutes per side.
Serve each person a whole hen and sprinkle with the gremolata.
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By stevie.g_11748968
Marietta, GA
on March 18, 2012
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Great on the grill or roasted in the oven.
By igolfwell
on April 17, 2011
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This is a simple and very tasty recipe.
The only variation I did was brine the hens overnight in water, salt, sugar, and tarragon overnight before making.
The hens I got were on the large side and therefore cooked them about 20 mins per side.
The gremolata didn't wow me eating it raw but on the birds it was terrific.
By cashtina
Arlington, VA
on November 24, 2006
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I served this for Thanksgiving dinner and it was a huge hit. The smokiness taste from the grill and the fresh herbs are a great combination. My only caution is the recommended cooking time did not fully cook the hens on our gas grill. The undercooked hens are going in the oven tomorrow to be another meal!
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