Grilled Cornish Game Hens with Whiskey-Honey
From merlin 16 years ago
- 30 minutes to make
- Serves 8
For the sophisticated caveman or cavewoman in YOU. Marinated little birdies glazed and grilled over charcoal. A hungry man will eat a whole hen, but half a hen will serve a daintier appetite.
Ingredients
- 4-6 rock Cornish game hens, necks and gizzards removed and reserved for another use shopping list
- 2 T. hot chili powder shopping list
- 2 T. ground cumin shopping list
- 1 t. ground cinnamon shopping list
- 1 ½ t. coarse grind black pepper shopping list
- 2 t. hickory flavored salt shopping list
- 2 t. crushed garlic shopping list
- 6 T. olive oil shopping list
- 4-6 T. bourbon whisky shopping list
- 6 T. cactus honey powder shopping list
- 2 T. mesquite honey shopping list
- salsa picante to taste shopping list
- mesquite chips soaked in water for 2 hours shopping list
How to make it
- Rinse hens inside and out. Butterfly hens by cutting down the backbone with poultry shears. Press hens firmly, skin side up, with palms of hand to flatten. You should hear the cartilage crack a bit. Rinse both sides again. Combine chili power, cumin, cinnamon, salt, pepper, garlic and olive oil into a paste. Coat both sides of hens. This should be plenty of coating for up to six birds. Marinate for 8-12 hours.
- Start charcoal fire using real mesquite if available. Set up grill for indirect grilling. When ready, add soaked mesquite chips. Grill birds over indirect heat turning frequently for about 30 minutes. Combine whisky, honey powder and honey in a sauce pan and boil about 3 minutes. Add hot sauce to taste. Test flavor. Depending on the whisky you might need a bit more, or more honey.
- When birds are done, spoon sauce over, turn and cook about 2 minutes per side. Add sauce to the up side of each bird each time. So, the birds should be cooked about 6 minutes. Watch for burning.
- A hungry man will eat a whole hen. But, they can also be cut in half for more dainty appetites.
The Rating
Reviewed by 4 people-
LOVE the sound of this! The dry-rub marniade, with the honey-Whisky glaze must be tantalizing to the tastebuds! Thanks, Merlin :)
kukla
in Barrie, Ontario loved it
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Say now....that sounds more than a little good. I gotta give this a whirl. By the way, your handle 'Merlin' is very good. Maybe a little magic in the 'little birdies' recipe, maybe.
Thanks for sharing and have a great cooking day.
JJ
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theoldprof
in Belleville loved it
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I love the spice combinations, sweet... smokey... these must smell outrageous on the grill while they are cooking. Nice one. Added to my new group "the gourmet grill", along with many of your other grill recipes :-)
luisascatering
in Burlingame loved it
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