grilled game hens with blood orange and rosemary

Ingredients

• Servings: 2
• 2 cornish game hens
• 2 tablespoons olive oil
• 1 blood orange, juiced
• 1 teaspoon chopped fresh rosemary
• 6 sprigs fresh rosemary
• 1 tablespoon asian chili garlic sauce
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. sprinkle with chopped rosemary and rosemary sprigs. add asian chili paste to hens; season with salt and pepper. stir chickens in the seasonings and juice to coat. use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
• refrigerate with breast sides down for 2 hours to marinate.
• preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). drain chickens and discard marinade.
• place chickens with breast sides down grill and cover with grill lid with the vents open. cook until breast sides are evenly browned, 7 to 10 minutes. flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. an instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees f (70 degrees c), 30 to 35 more minutes.
• close the grill vents on the lid halfway. flip chickens back breasts, close lid, and cook for 2 to 3 more minutes.