Brandy-Orange Barbecued Hens

Grilled Cornish hens are the sneaky secret of anyone who wants dinner to feel fancy without actually being complicated. Two small birds, each serving one person, take on a boozy citrus glaze of orange marmalade and brandy brushed on during the last 20 minutes of grilling so the sugars caramelize without scorching.

Fresh ginger and lemon juice in the rub wake everything up so the sauce doesn’t go cloying.

Tying the drumsticks with kitchen twine keeps the birds compact, which means more even cooking over the coals. A loose hen cooks hot spots first, and you end up with overdone breast and underdone thigh.

The key timing move is waiting until 40 minutes in to start basting with the marmalade sauce. Marmalade is loaded with sugar, and painting it on early will char the skin black before the meat inside finishes cooking.

Hens are done when the thigh juices run clear when pierced, usually right at the 50 to 60 minute mark with a medium-hot covered grill.

Pro Tips

• Build a two-zone fire, coals banked on one side, so you can move the hens to a cooler spot if they flare up
• Check internal temperature with a meat thermometer, 165°F (74°C) in the thigh is fully cooked
• Let the hens rest 5 minutes after pulling, tented with foil, for juicier meat
• Double the sauce recipe if you want extra to serve alongside at the table, don’t reuse basting sauce that touched raw poultry

Variations

• Swap brandy for bourbon or Grand Marnier for a different boozy note
• Use apricot or peach preserves instead of orange marmalade for a stone-fruit twist
• Add a minced garlic clove and a teaspoon of soy sauce to the glaze for savory depth