Grilled Cornish Game Hens

Split Cornish game hens marinated overnight in lemon, olive oil, and a full tablespoon of coarsely crushed black pepper, then grilled over indirect heat with a rosemary sprig smoking on the coals. The result is juicy, peppery, lemon-bright poultry with crispy, charred skin.

The overnight marinade is doing double duty. The lemon juice tenderizes the meat while the olive oil keeps things moist during the long grill. A tablespoon of crushed black pepper sounds like a lot, but it mellows over hours of marinating and creates a fragrant, spicy crust.

Indirect heat is essential here. Arrange the coals around a drip pan and place the hens skin-side up over the pan, not directly over the fire. Forty-five minutes of covered grilling cooks them evenly without flare-ups from dripping fat. Baste occasionally with the leftover marinade during the first half of cooking.

Tossing a fresh rosemary sprig directly onto the coals just before grilling fills the covered grill with aromatic smoke that infuses the meat as it cooks. It’s a small touch that adds a noticeable herbal layer.

Pro Tips

• Split the hens through the backbone and press flat for even cooking. The thinner profile means the breast and legs finish at the same time.
• Marinate in a sealed plastic bag, turning occasionally. Every surface needs contact with the marinade.
• The hens are done when juices run clear and the thigh reaches 165F internally.
• Let them rest 5 minutes after grilling. The juices redistribute and the meat stays moist.

Variations

• Herb-heavy: Add thyme, oregano, and garlic cloves to the marinade for a Provencal-style bird.
• Spatchcocked on gas grill: This works on a gas grill too. Set one burner to medium, place hens on the unlit side, and close the lid.