Butterflied Cornish Hens Rubbed with Lemon Garlic Butter (Gc)

There’s something undeniably impressive about serving a whole Cornish hen to each guest, and butterflying them makes grilling fast and foolproof.

These little birds get a kiss of ancho chile before hitting the grill, then a generous slather of homemade lemon garlic butter the moment they come off.

The lemon juice gets reduced down to a syrupy concentrate before blending with butter and fresh garlic. That concentrated citrus punch cuts right through the richness and makes every bite sing.

Serve these with grilled corn and a cold beer, and you’ve got yourself a backyard feast that looks like you hired a caterer.

Chef Tips

• Reduce the lemon juice slowly until it’s thick as honey. This concentrated syrup is the backbone of the compound butter.
• Let the compound butter come to room temperature before rubbing it on the hot birds. It melts into every crevice.
• Grill skin-side down first with the lid on for even cooking and maximum crispiness.
• A meat thermometer reading 165F in the thickest part of the thigh means they’re done. Don’t guess.