Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Jerk Cornish Hens
Getting reviews...
- Level: Easy
- Total: 2 hr 50 min
- Prep: 20 min
- Inactive: 2 hr 5 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 575
- Total Fat
- 41 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 43 g
- Cholesterol
- 245 mg
- Sodium
- 1062 mg
Marinate Cornish hens in an aromatic mix of Scotch bonnet pepper, allspice, scallion and thyme and then cook on the grill for juicy, fall-off-the bone meat. Widely celebrated in Jamaica, jerk has deep roots in Taino and African culinary traditions. Marinated meat is cooked slowly over fire with pimento wood layered onto burning coals until completely tender. Home grills or high-heat ovens provide a practical alternative if you’re not able to get your hands on pimento wood!
- Level: Easy
- Total: 2 hr 50 min
- Prep: 20 min
- Inactive: 2 hr 5 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 575
- Total Fat
- 41 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 43 g
- Cholesterol
- 245 mg
- Sodium
- 1062 mg
Ingredients
Directions
- 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
Looking for Something Else?
Related Pages
- How to Cook Cornish Hens
- Bulgur, Herb, and Feta Stuffed Cornish Hens Recipe
- Stuffed Cornish Hens Recipe
- Roasted Cornish Hens Recipe
- Adobo-Style Cornish Hens Recipe
- Rosemary Roast Cornish Hens Recipe
- Mediterranean Cornish Hens Recipe
- Orange-Cranberry Glazed Cornish Hens Recipe
- Walnut Pesto Broiled Cornish Hens Recipe