Tuscan Grilled Chicken

This is a recipe I picked up a while ago from Ina Garten. It was featured on her show “Barefoot Contessa: Cook Like a Pro” on the Food Network. I mean, who doesn’t watch a cooking show from time-to-time?

What I like about this recipe, is that it is easy, fresh, and serves beautifully for two or for a dinner party. We recently helped our friends move into their dream home on a lake. We offered to bring the first night’s dinner. This was a great recipe, as we marinated the hens at home the night before and simply had to grill outside for 8 hungry friends.

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Cornish Game Hens are easy to find in most grocers. They are usually in the freezer, but from time to time you can find them fresh.

Here is Steve butterflying the hens. No You Tube needed here!

There is something so fresh about a combination of lemon zest and rosemary.

An easy marinade

I have made this recipe many times both marinating for just 4 hours and overnight. Either works fine and doesn’t change the texture of the chicken

On this night, by the lake, on a new grill, we actually doubled the recipe and had 4 hens. I did not have anything to use as a brick so we just flattened on the grill. I would highly recommend using the brick as I think it cooks the chicken more evenly. Note: we got more flames on this new grill, initially, than we wanted.

Almost the whole dinner on the grill

We calmed the flames and flattened the chickens and they turned out great. The lemons add a beautiful compliment and can be squeezed over the hens for more lemon flavor. We grilled Yukon gold potatoes simply brushed in olive oil and garlic, to serve on the side.

The completed dish. (complete with a random tomato on the serving plate! ;)

Yield: 4

Author: Ina Garten

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Tuscan Grilled Cornish Game Hens

A Tuscan style grilled hen, bright with lemony flavor

Prep time: 15 MinCook time: 25 MinInactive time: 4 HourTotal time: 4 H & 40 M

Ingredients

• 2 Cornish Game Hens, butterflied
• Kosher salt
• 1/3 cup olive oil
• 2 teaspoons grated lemon zest (about 2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground pepper
• 1 lemon halved

Instructions

1. Butterfly the hens (you tube is a great place to see how)
2. Sprinkle with a teaspoon of salt on each side
3. In a glass or ceramic low sided dish, combine olive oil, lemon zest, lemon juice, garlic, rosemary and 1 teaspoon of pepper.  Add the hens to the marinade.  Coat marinade on both sides.  Cover the dish in plastic wrap and refrigerate for at least 4 hours, (or overnight) turning once or twice.
4. When ready to grill heat gas grill (or coals).  If using coals, put most of the coals to the side to create indirect heat.  If using a gas grill, reduce heat to low.  Place hens skin side up and weigh down with a foil covered brick.
5. Cook for 12 minutes, until the underside is golden brown.  (Watch the flames!).  Turn the hens skin side down, weighing down again, and cook for another 12 minutes. (internal temp should 140-145).  Remove from the grill and let rest for 5 minutes before serving, tented with foil.  
6. In the last 10 minutes of grilling, place the lemon halves on the grill, cut side down.
7. After the hens have rested, cut in half and place on a serving platter.  Sprinkle with a bit more salt and serve with the lemon halves.  Enjoy!

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