Guest Chef Dave Benjamin from Hot Box Grills USA
Grilled Cornish Game Hens on Hot Box Grills
www.hotboxgrills.com
Born and raised in Northern Illinois, Dave Benjamin is a passionate grillmaster who loves cooking almost everything over an open fire. A lifelong master carpenter and designer, he is the creator and owner of Hot Box Grills USA — an American-made portable grill and smoker designed for versatility. The Hot Box Grill combines thoughtful features and solid construction, making it one of the most adaptable charcoal grills available. Dave is a strong supporter of American manufacturing and continues producing Hot Box Grills in the USA.
Cornish Game Hens
Hot Box Grill
These Cornish-style game hens are split, marinated, grilled and basted for a crisp, flavorful result. After rinsing, the simplest way to prepare whole birds for grilling is to split them down the backbone with a sharp knife to create two halves. For four people I used four birds, which yielded eight halves and left one whole bird (two halves) extra. Depending on appetites, one half per person with sides is usually enough; a large eater might want a whole bird.
Note: In this demonstration the birds are whole chickens split in half to show the technique for baking or grilling.
Cornish Game Hens Split
Cornish Game Hens
Hot Box Grill
The marinade: Combine all ingredients
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons light brown sugar
- 3 garlic cloves, minced
Place the split hens in sealable plastic bags, add the marinade, and refrigerate for at least 4 hours or overnight for best flavor.
Hens in Zip Lock Bags With the Marinade
Cornish Game Hens
Hot Box Grill
For the basting sauce, sauté and simmer these ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced and sautéed until soft
- 2 tablespoons minced garlic
- 2 tablespoons light brown sugar
- A splash of good white wine, plus salt and pepper to taste
Cook the ingredients over medium heat, simmer for about 15 minutes, then transfer to a container for basting while grilling.
YOU’LL USE DIRECT AND INDIRECT GRILLING TECHNIQUES
Preheat the grill to high heat. Start by placing the hens skin-side down over direct heat to develop a good sear. At the same time prepare an indirect zone on the grill (no coals directly underneath) where the birds will finish cooking after searing.
When the hens are on the hot zone, close the lid to control flare-ups. Searing takes only a few minutes; watch closely to avoid burning. After you achieve a nice sear, flip the hens so the skin is up and sear briefly on the other side before moving them to the cooler, indirect side of the grill, keeping the skin side up.
BASTING: Brush the hens with the basting sauce two or three times while they cook. Continue grilling on indirect heat until the internal temperature reaches 165°F (74°C) at the thickest part of the bird. Once they reach 165°F, remove the hens from the grill, let them rest for 10 minutes, then serve. If you have leftover basting sauce, reheat it and serve on the side.
Cornish Game Hens
Hot Box Grill
I THINK YOU’RE GOING TO BECOME A CORNISH GAME HEN FAN
BON APPETIT!
Guest Chef Dave Benjamin from Hot Box Grills USA
Grilled Cornish Game Hens on Hot Box Grills
www.hotboxgrills.com
