Jerk Cornish Game Hens

• 4 Cornish game hens (about 2 pounds each)
• 4 Scotch bonnet or habanero chiles, stemmed and halved
• 5 small scallions, cut into 2-inch lengths
• 2 teaspoons chopped thyme
• 1 teaspoon garlic powder
• 1/4 cup light brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon dark rum
• 2 tablespoons water
• Kosher salt and freshly ground pepper

1. In a blender, puree the Scotch bonnets with the scallions, thyme, garlic powder, brown sugar, soy sauce, dark rum and water. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of pepper.
2. Using kitchen scissors, cut out the backbone of each hen. Press down on the breasts to flatten the hens. Set them in a baking dish and coat them all over with the jerk paste. Cover and refrigerate overnight.
3. Preheat the oven to 300u0b0. Set the hens on 2 large rimmed baking sheets and bake for 45 minutes, until firm but not browned or cooked through.
4. Meanwhile, light a grill. Grill the hens over moderately high heat, turning occasionally, until cooked through and lightly charred in spots, about 20 minutes. Transfer the hens to a platter and let rest for 10 minutes before serving.

cornish game hens, scotch, scallions, thyme, garlic, light brown sugar, soy sauce, dark rum, water, kosher salt

Taken from www.epicurious.com/recipes/member/views/jerk-cornish-game-hens-50069462 (may not work)