The Busy Gourmand

Grilled Game Hen

Let’s face it a game hen all by itself really does not have much flavor. It is mostly white meat which we all know requires a bit a flavoring before it is going to be tasty enough. In this recipe I marinate the birds first and then finish them with an apricot glaze on the grill. It is a bit of work. But how else are you going to make these birds taste like something?

This recipe will also work with a regular chicken. You may have to double the recipe depending on the size of the chicken you are using.

• 2 cornish game hens

For the Marinade

• 1/4 freshly squeezed lemon juice
• 1/4 extra virgin olive oil
• 4 garlic cloves crushed
• 2 tablespoons fresh rosemary leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Pour all ingredients in a small food processor and process creating an emulsion.  The rosemary leaves may stay whole during this process.  No worries.

For the Apricot Glaze

• 1/4 cup apricot preserves
• 1 tablespoon soy sauce
• 1 tablespoon dijon mustard
• 1 tablespoon honey

Combine ingredients in a bowl and whisk until smooth.  There may be small chunks of apricots.  No worries.

Using poultry shears cut the birds evenly through the breast to the back of the bird. Pushing the breasts apart cut on either side of the back bone, removing the bone itself completely. You should have two halves of the bird which are roughly the same size.

Add the halves to a one gallon plastic bag. Pour the marinade over the birds massaging the marinade so it covers most of the skin. Seal the bag. Place the bag in a bowl or some kind of tray and place them in the refrigerator. They need to marinate for at least four hours. Over night would be better. Every so often turn the bag over to make sure the marinade absorbs into the birds evenly.

Preheat the grill. Reduce the temperature to medium high. Remove then hens from the marinade. Place the halves of the hen skin side down and grill covered for about 10 to 15 minutes. You want to get some good grill marks on the birds without burning them. Turn the birds over and baste the skin sides with the apricot glaze using about one-third of the mixture. Close the cover of the grill and allow to cook for 5 minutes. Open the cover and baste the birds again with the apricot glaze once again using about one-third of the mixture. Close the grill cover again and allow to cook for 5 more minutes. Open the cover again, use the remaining glaze on the birds. Close the cover and allow to cook for 5 more minutes. The glaze will brown a bit. But unlike other sauces it will not darken considerably. Remove the cooked hens to a baking dish. Cover with foil and allow them to rest for 10 minutes.