Grilled Cornish Hens With Herb Brine
- 3 tablespoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh flat-leaf parsley leaves
- 6 (20-oz.) Cornish hens
- Parchment paper
- Process first 6 ingredients in a food processor 15 to 20 seconds or until well combined.
- Pat hens dry with paper towels. Place each hen, breast side down, on a cutting board. Cut hens, using kitchen shears, along both sides of backbone, separating backbone from hen. Discard bone. Open hens as you would a book; turn breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Place hens in a parchment paper-lined jelly-roll pan.
- Sprinkle salt mixture over hens, and chill, uncovered, 10 to 24 hours.
- Heat grill to 350u0b0 to 400u0b0 (medium-high) heat. Grill hens, skin side down and covered with grill lid, 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 165u0b0. Remove from grill, and let stand 5 minutes.
kosher salt, freshly ground black pepper, garlic, onion powder, thyme, parsley, cornish hens, paper
Taken from www.myrecipes.com/recipe/grilled-cornish-hens-herb-brine (may not work)