- 1 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon lemon zest
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- Pinch crushed red pepper
- 2 Cornish game hens, about 1 1/4 pounds each
- 4 bricks, wrapped in aluminum foil
- 1 tablespoon Essence
- 1 teaspoon salt
- 1/2 teaspoon fresh ground white pepper
- Orzo Risotto
- Grilled Zucchini
In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside.
Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten.Remove the back bone with kitchen scissors or a sharp knife. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9 by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
Preheat the oven to 500 degrees F and preheat the bricks for 20 minutes. (Alternately, heat the bricks on the grill for 30 minutes.)
Preheat a grill to medium heat.
Remove the birds from the marinade and season on both sides with the Essence, salt, and pepper.
Place the birds, breast-side down, on the grill. Place 2 bricks on each bird to cover completely and flatten. Cook for 5 minutes, turn at a 90 degree angle and cook, for 5 minutes. Remove the bricks and turn the birds. Cook on the second side for 2 minutes, then turn 90 degrees and cook for an additional 2 minutes. Remove from the grill, place on a cutting board and let rest for 5 minutes. Serve with the Orzo Risotto and Grilled Zucchini.
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