Za'atar Marinated Grilled Cornish Hens

Ingredients

• 2 Cornish hens, spatchcocked
• 1/3 cup olive oil
• 3 tablespoons za'atar spice blend
• 1/4 cup lemon juice
• 1 lemon, zested
• 4 cloves garlic, minced
• 1 tablespoon honey
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges, for serving

Method

1. 1

   Using kitchen shears, cut along both sides of each hen's backbone and press down firmly on the breastbone to flatten and spatchcock the birds.

2. 2

   In a small bowl, whisk together the olive oil, za'atar, lemon juice, lemon zest, garlic, honey, salt, and pepper to form the marinade.

3. 3

   Place the hens in a large resealable bag or shallow dish, pour the marinade over them, and massage to coat thoroughly, working some under the skin.

4. 4

   Refrigerate the hens to marinate, turning once halfway through.

5. 5

   Remove the hens from the refrigerator and let them sit at room temperature while the grill preheats.

   30:00 · Hens come to temperature
6. 6

   Preheat a grill for two-zone cooking, with one side at medium-high heat (about 400°F) and the other side at medium-low heat (about 325°F).

   10:00 · Preheat grill
7. 7

   Place the hens skin-side up on the cooler side of the grill, close the lid, and cook until the internal temperature at the thigh reaches 145°F.

   25:00 · Indirect grill hens
8. 8

   Move the hens skin-side down to the hotter side of the grill and sear until the skin is deeply browned and crisp.

   8:00 · Sear skin
9. 9

   Flip the hens and sear the second side until the internal temperature at the thigh reaches 165°F.

   5:00 · Finish searing
10. 10

    Transfer the hens to a cutting board and let them rest before cutting into halves or quarters.

    10:00 · Rest hens
11. 11

    Garnish with chopped parsley and serve with lemon wedges.