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Practical Cooking Tips
- Marinate the hens for at least 4 hours, or overnight, to allow the flavors to fully develop.
- Use a meat thermometer to ensure the hens are cooked through; the internal temperature should reach 165°F (74°C).
- Let the hens rest for 5-10 minutes after cooking to keep the juices locked in.
Ingredients 0/11
Why This Dish Is Amazing
Step 1
Put the Cornish game hens into a large resealable plastic bag. In a small bowl, mix together the Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory. Pour this yogurt marinade over the hens, making sure to coat them well and get some of the mixture inside their cavities. Seal the bag, pressing out as much air as you can, and pop it in the fridge for at least 2 hours or up to overnight.
Step 2
When you're ready to cook, heat your grill to low and lightly oil the grates. Take the hens out of the bag and give them a gentle pat dry—discard the leftover marinade. Place the hens on the grill and cook until the skin starts to brown, about 3 minutes per side. Then cover the grill and continue cooking, turning them if needed, until the thickest part of the thigh reaches 165°F (74°C), which usually takes around 15 to 20 minutes.
Step 3
Once they’re cooked through, take the hens off the grill and slice them open along the breast, flattening them out like an open book. Put them back on the grill, cut side down, cover, and cook until they develop a nice golden brown color, about 4 minutes. Then they’re ready to serve!
