Recipe

Jerk Cornish Game Hens Recipe

Add Step-by-Step Photos	Meileen / All my dishes 1 year, 2 months ago Looking for a last of summer-hurrah-need-to-use-grill dish or spicy kick to your repetoire? Borrowed from Food and Wine Magazine, June will take the blues out of your menu. I used a different pepper due to lack of availability in China the dish sti... More Prep:150m Cook:75m Servings:4	Meileen
	different jamaican caribbean tropical summer

Marinading. . . .

Yumm it's done!

With Jamaican Rice a

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Ingredients

4 Scotch bonnet or habanero chiles, stemmed and halved

5 small Scallions, cut into 2-inch lengths

2 teapsoons chopped Thyme

1 teaspoon Garlic powder

1/4 cup light Brown Sugar

1 tablespoon Soy Sauce

1 tablespoon Dark Rum

2 tablespoons water

Kosher salt and freshly ground pepper

4 Cornish game hens (about 2 pounds each)

Note: the prep time does not include overnight marinade

Directions

In a blender, puree the Scotch bonnets with the scallions, thyme, garlic powder, brown sugar, soy sauce, dark rum and water. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of pepper.

Using kitchen scissors, cut out the backbone of each hen (don't worry it's easy). Press down on the breasts to flatten the hens. Set them in a baking dish and coat them all over with the jerk paste. Cover and refrigerate overnight.

Preheat the oven to 300 degrees. Set the hens on 2 large rimmed baking sheets and bake for 45 minutes, until firm but not browned or cooked through.

Meanwhile, light a grill. Grill the hens over moderately high heat, turning occasionally, until cooked through and lightly charred in spots, about 20 minutes. Transfer the hens to a platter and let rest for 10 minutes before serving. Note: if you are not grilling use the broil method which is the method I used.

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