Lemon Pepper Cornish Hen

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By: Andrew Chase

Wonderfully succulent, tender and full of flavour, the Cornish hen here gets a Mediterranean-style twist.

Ingredients

2 Cornish hens (each about 1-1/2 lb/750 g)

1-1/2 tsp (7 mL) grated lemon rind

1/4 cup (60 mL) lemon juice

3 cloves garlic, pressed

1 tbsp (15 mL) freshly ground black pepper

2 tsp (10 mL) brown sugar

2 tsp (10 mL) grated gingerroot

1-1/2 tsp (7 mL) crumbled dried oregano

1 tsp (5 mL) salt

1/2 tsp (2 mL) ground cumin

1/4 tsp (1 mL) ground cloves

Extra-virgin olive oil

Preparation

With kitchen shears, remove backbone of each hen (save for stockpot), then snip through breastbone to separate hen into halves. Stir together lemon rind and juice, garlic, pepper, sugar, ginger, oregano, salt, cumin and cloves. Spoon all over chicken to coat. Refrigerate for at least 2 hours or for up to 24 hours.

Bring hens to room temperature. Brush with a little oil; grill over medium heat, turning occasionally and basting with a little oil, until no longer pink in thickest part of thigh and juices run clear, 20 to 25 minutes.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	454
Protein	32 g
Fat (total)	33 g
Sat. Fat	8 g
Carbohydrate	6 g
Fibre	1 g
Cholesterol	186 mg
Sodium	668 mg
Calcium	4 % RDI
Iron	16 % RDI
Vitamin A	5 % RDI
Vitamin C	17 % RDI
Folate	3 % RDI

Also in this menu:

6 grilling recipes

Source

Homemakers Magazine: May 2007

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