| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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America's Test Kitchen "The Outdoor Cook" |
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Attributes:
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Grill, Book |
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Comments:
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We like cooking game hens because they come in a nice one-hen-per-person size. This is a great grill recipe using hens that have marinated in a Thai-inspired marinade, served with a spicy dipping sauce. |
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Serving Suggestions:
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Ingredients:
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Game hens: 1 cup coarsely chopped fresh cilantro leaves and tender stems 12 garlic cloves, peeled 1/4 cup packed light brown sugar 2 tsp. ground white pepper 2 tsp. ground coriander 2 tsp. table salt 1/4 cup fish sauce 4 Cornish game hens, giblets discarded Chili dipping sauce: 1/2 cup distilled white vinegar 1/2 cup granulated sugar 1 tbs. minced Thai chiles (we grow these in our garden, but if you can't find them use jalapeños, serranos, or even habaneros for a real kick) 3 garlic cloves, minced 1/4 tsp. table salt |
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Instructions:
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1. For the game hens: Pulse cilantro leaves and stems, garlic, sugar, white pepper, coriander, and salt in a food dprocessor until finely chopped, 10 to 15 pulses, transfer to a small bowl. Add fish sauce and stir until marinade has consistency of loose paste. 2. Spatchcock the hens. Press flat. Remove any excess skin or fat. 3. Rub hens all over with marinade. Transfer hens and any excess marinade to a 1-gallon ziplock bag and refrigerate for at least 6 hours or up to 24 hours, flipping bag halfway through marinating. 4. For the chili dipping sauce: Bring vinegar to boil in a small saucepan over high heat. Add sugar and stir to dissolve. Reduce heat to medium-low and simmer until vinegar mixture is slightly thickened, 5 minutes. Remove from heat and let vinegar mixture cool completely. Add Thai chilies, garlic, and salt and stir until combined. Transfer sauce to airtight container and refrigerate until ready to use. Bring to room temperature before use. 5. Prepare a gril, either gas or charcoal, for 2-zone cooking, preheating well, Clean and oil the grate. 6. Remove the hens from the bag, leaving any marinade that sticks to the hens in place. Tuck wingtips behind backs and turn legs so drumsticks face inward toward breasts. Place hens skin side up on cooler side of grill, with legs and thighs facing fire. Cover, and cook until skin is browned and breasts register 145° to 150°F, 30 to 35 minutes, rotating hens halfway through cooking. 7. Using tongs, carefully flip hens skin side down and move to the hotter side of grill. Cover and cook until skin is crisp, deeply browned, and charred in spots and breasts register 160°F and thighs register 175°F on an instant-read thermometer, about 3-5 minutes, being careful to avoid burning. 8. Transfer hens, skin side up, to a cutting board, tent with foil and let rest for 10 minutes. Slice each hen in half or into 4 pieces and serve, passing chili dipping sauce separately. |
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2025-11-30