Heather marinates cornish game hens in balsamic vinegar and herbs, and then Chris grills them. That’s teamwork!
Ingredients
- 2 tsp. salt
- 2 tsp. finely chopped garlic
- 2 tsp. ground black pepper
- 1 1/2 cups balsamic vinegar
- 1/2 cup honey
- 2 tsp. chopped fresh rosemary
- 4 tsp. chopped fresh mint
- 4 Cornish game hens
- 1/4 c. olive oil for brushing
Directions
Combine and whisk all marinade ingredients in a bowl.
Slide a boning knife along one side of the backbone of each hen, moving from the neck to the tail. Open the hen and flatten by pressing down hard on the top of each breast, cracking the wishbone. Place hens in a large dish, cover with marinade, and allow to marinate for 2 hours or overnight.
Remove hens from the dish and strain the marinade into a small saucepan. Simmer (low boil) until reduced to a syrup, skimming foam as necessary.
Heat seasoned grill to medium. Pat the hens dry, brush with oil, and grill skin side down for about 8 minutes. Turn the hens over and cook approximately 10 minutes more. Remove from the grill and brush with the reduced syrup. Split between the breasts and serve immediately.
No Comments