Moroccan Spiced Spatchcock Cornish Game Hen
Delicious, crispy skin, juicy and flavorful Cornish Game Hen served with herbed rice, grilled lemon and blistered tomatoes. Get ready to be transported to Morocco with this perfect, impressive dinner, and grilled to perfection. This dish was grilled on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal!
Ingredients
Ingredients
- 2 whole Cornsih Game Hens, washed, dried, and spatchcocked
Moroccan Spice
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cayenne pepper
- ½ tsp chili powder
- ½ tsp red pepper flakes
- ¼ tsp salt
- ½ tsp black pepper
Marinade
- 2 tbsp Moroccan Spice (see above)
- 2 tbsp parsley, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- salt & pepper to taste
Garnish
- parsley, chopped
- lemon slices
Instructions
- Combine all ingredients together in a bowl, stir to mix. Place mixture in a shallow bowl, and add Cornish Game Hens, rubbing mixture all over game hens, and let them marinate at least 30 minutes or overnight.
- Prepare the grill, clean grates and heat to 350°F
- Place Cornish Game Hens skin side down, to get a crispy skin. Grill for 15 minutes, and flip, grill for another 15 minutes or until internal temperature is 165°F. Check temperature with the meat thermometer.
- Serve with chopped parsley, lemon slices, herbed rice and blistered tomatoes.
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