This video will teach you how to grill spatchcocked Cornish game hens. Plus make a citrus mojo sauce.
Smoked Cornish Game Hen with Chipotle Citrus Mojo Sauce
Serves: 8
Prep: 20-30 minutes
Cooking time: 25- 35 minutes
Dry Rub
¼ Cup Paprika
3 Tbsp Kosher Salt
2 Tbsp Ground Black Pepper Fresh
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Chili Powder
1 Tbsp Chipotle Powder
2 tsp ground cumin
4 Whole Cornish Game Hens
6 Cloves of Peeled Garlic
1 Cup Fresh Orange Juice
Zest and Juice of 1 Lime
½ Cup Rough chopped fresh Cilantro
1 Tbsp Honey
1 Tbsp Kosher Salt
1 tsp Chipotle Powder
1 tsp Ground Black Pepper (Fresh)
½ Cup Extra Virgin Olive Oil
Combine all of the rub ingredients in a mixing bowl and blend well. Can be stored for up to three weeks.
Place all of the ingredients from the garlic down to the olive oil in a blender. Puree on high till smooth. Then as the blender is on slowly incorporate the olive oil. This can be made an hour ahead. (note: if it separates then mix till it comes back together.)
Set your grill up for indirect grilling using charcoal and 2-3 wood chunks. Bring temperature of the grill to 350*f.
Spatchcock your four Cornish Game Hens. Do this by removing the Pope’s Nose or Tail. Then slice down either side of the backbone. Press on the inside of the legs till the bird flattens out. Remove the sternum bone from its cartilage. Flip the birds over and tuck the wings under the breast meat. Season liberally with the dry rub. Smoke Skin side up for 15 minutes. If the desired color is there then proceed if not let the hens smoke for 5 more minutes.
Once you have achieved desired skin color, flip the hens skin side down. Baste with the Mojo sauce and continue cooking till the thighs read 175*f internal temperature. Once cooked through remove the hens and baste the skin side with the mojo sauce. Cover loosely with foil and let the hens rest for 10 minutes. Split hens in half and serve one half per guest.
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