Grilled Cornish Hens
Summer / Fall / Winter / Spring / Grill / LouAna / Main Dish / Peanut Oil /
A tasty alternative to grilled chicken, our grilled Cornish hens pair well with salads in the summer or rice and vegetable side dishes all year round.
½ cup balsamic vinegar
¼ cup Dijon mustard
3 tablespoons garlic, minced
2 tablespoons black pepper
2 tablespoons fresh tarragon
1 tablespoon salt
2 cups LouAna® Peanut Oil
4 (22 oz.) Cornish game hens, backbone split, hens laid flat, breast intact
For the marinade, whip together vinegar, mustard, garlic, black pepper, tarragon, and salt in a bowl.
Slowly pour in LouAna Peanut Oil while whipping constantly until all of the oil is incorporated. Reserve a small amount of dressing for later use.
Coat hens with marinade, refrigerate, and allow hens to marinate from 4 hours up to overnight.
Fire up BBQ pit or gas grill and grill hens breast side down and covered for 15 minutes, being careful not to burn. Reserve marinade.
Flip hens, baste with marinade and cook for additional 20 minutes covered. Baste one more time, flip, and cook for an additional 5 minutes.
For a low-fat entrée, serve Grilled Cornish Hens with a spring salad.
We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.
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