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Grilled Game Hens with Blood Orange and Rosemary
Grilled Game Hens with Blood Orange and Rosemary
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Grill spring chickens low and slow for smoky flavor and crispy skin, marinated in zesty blood orange for a tangy kick.
Ingredients:
  • 2 Cornish game hens
  • 1 blood orange, juiced
  • 1 teaspoon chopped fresh rosemary
  • 6 sprigs fresh rosemary
  • 1 tablespoon Asian chili garlic sauce
Instructions:
  • In a large bowl, generously coat game hens with olive oil and blood orange juice. Sprinkle chopped rosemary and rosemary sprigs over the hens. Add Asian chili paste, salt, and pepper, then mix everything together thoroughly. Using your fingers, gently lift the skin over the breasts and spread some marinade underneath.
  • Marinate in the refrigerator with the breast sides facing down for 2 hours.
  • Preheat your outdoor charcoal grill to medium heat with one layer of coals. Drain the chickens and discard the marinade.
  • Grill chickens with breast sides down, covered and vents open for 7 to 10 minutes until evenly browned. Flip chickens and continue grilling on their backs with cover (vents open) for 30 to 35 minutes or until juices run clear, hip joints move easily, and meat is no longer pink. Ensure the temperature is at least 160 degrees F (70 degrees C) by inserting an instant-read meat thermometer into the thickest part of a thigh.
  • Partially close the grill vents on the lid. Turn the chickens back onto their breasts, close the lid, and grill for an additional 2 to 3 minutes.

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