Moroccan Spiced Grilled Cornish Hens

Moroccan Spiced Grilled Cornish Hens

Charred and juicy hens rubbed with warm spices, finished with a bright honey-lemon glaze.

Total 2 hr Makes 4 servings Calories 520/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

These Cornish hens are spatchcocked for even grilling, then rubbed with cumin, paprika, cinnamon, and ginger before hitting the fire. A honey-lemon baste adds a glossy, caramelized finish, making this a striking centerpiece for a weekend dinner or small gathering.

Ingredients

  • 2 Cornish hens (1 1/2 pounds each), spatchcocked
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1 lemon, cut into wedges, for serving
  • 1/4 cup fresh cilantro, chopped, for garnish

Method

  1. Pat the spatchcocked hens dry with paper towels and place them on a rimmed baking sheet.

  2. In a small bowl, mix the olive oil, cumin, smoked paprika, cinnamon, ginger, coriander, cayenne, garlic, salt, and black pepper into a paste.

  3. Rub the spice paste all over the hens, including under the skin and inside the cavity, working it in evenly.

  4. Cover and refrigerate the hens to marinate, at least 1 hour and up to overnight.

  5. Remove the hens from the refrigerator and let stand at room temperature while you preheat the grill.

  6. Preheat a gas or charcoal grill for two-zone cooking, with one side at medium-high heat and the other on low.

  7. In a small saucepan, whisk together the honey and lemon juice; warm over low heat for 1 to 2 minutes until thin and glossy, then set aside for basting.

  8. Place the hens skin-side down over the hot side of the grill and sear until well marked, about 5 minutes.

  9. Flip the hens and move them to the cooler side of the grill, bone-side down. Cover and grill until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 30 to 35 minutes.

  10. During the last 10 minutes of grilling, brush the hens generously with the honey-lemon glaze two to three times.

  11. Transfer the hens to a cutting board and let rest for 10 minutes before cutting in half or into quarters.

  12. Garnish with chopped cilantro and serve with lemon wedges.

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    Moroccan Spiced Grilled Cornish Hens

    These Cornish hens are spatchcocked for even grilling, then rubbed with cumin, paprika, cinnamon, and ginger before hitting the fire. A honey-lemon baste adds a glossy, caramelized finish, making this a striking centerpiece for a weekend dinner or small gathering.

    2 hr 4 servings 520 cal

    Ingredients

    • 2 Cornish hens (1 1/2 pounds each), spatchcocked
    • 3 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 2 teaspoons smoked paprika
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 4 cloves garlic, minced
    • 2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 3 tablespoons honey
    • 2 tablespoons fresh lemon juice
    • 1 lemon, cut into wedges, for serving
    • 1/4 cup fresh cilantro, chopped, for garnish

    Method

    1. 1

      Pat the spatchcocked hens dry with paper towels and place them on a rimmed baking sheet.

    2. 2

      In a small bowl, mix the olive oil, cumin, smoked paprika, cinnamon, ginger, coriander, cayenne, garlic, salt, and black pepper into a paste.

    3. 3

      Rub the spice paste all over the hens, including under the skin and inside the cavity, working it in evenly.

    4. 4

      Cover and refrigerate the hens to marinate, at least 1 hour and up to overnight.

    5. 5

      Remove the hens from the refrigerator and let stand at room temperature while you preheat the grill.

    6. 6

      Preheat a gas or charcoal grill for two-zone cooking, with one side at medium-high heat and the other on low.

    7. 7

      In a small saucepan, whisk together the honey and lemon juice; warm over low heat for 1 to 2 minutes until thin and glossy, then set aside for basting.

    8. 8

      Place the hens skin-side down over the hot side of the grill and sear until well marked, about 5 minutes.

    9. 9

      Flip the hens and move them to the cooler side of the grill, bone-side down. Cover and grill until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 30 to 35 minutes.

    10. 10

      During the last 10 minutes of grilling, brush the hens generously with the honey-lemon glaze two to three times.

    11. 11

      Transfer the hens to a cutting board and let rest for 10 minutes before cutting in half or into quarters.

    12. 12

      Garnish with chopped cilantro and serve with lemon wedges.