While at least some of our friends have been enjoying the early harbingers of fall, summer weather has returned with a glaring sneer to the South Sound region.
It was 91 (record setting) on Wednesday and mid-80’s yesterday. It’s been hot enough to induce a bit of panic in the neighbors, keep beer sales humming and miniskirts in season.
This bit of summer in September has also kept the grill humming almost every day.
While we used to think that Cornish hens were a ‘put on the dog’ sorta fowl, suitable for festive holiday dinners and the like, they make a very interesting grill food when handled carefully and not roasted to a crisp.
Grilling these diminutive fowl (and chicken and even turkeys for that matter) is made infinitely easier and quicker by spatchcocking the bird. (More than one chef friend refers to this technique as ‘road killing’; if you’re out of practice here’s a great tutorial on the process via Serious Eats.) We like it for the grill as it makes birds easier to handle, they cook much more evenly and it makes for a different if not almost entertaining presentation.
The margarita-inspired marinade and baste plays particularly well here for some reason. You don’t have to use the habanero-infused tequila, but it adds that floral heat that only habaneros bring to the equation. Be careful not to char the bird given the honey in the recipe; if you’re mindful these birds will ‘lacquer’ to a deep caramel color with the basting and be worthy of a toast (where’s my margarita?) at the table.
1 cup fresh lime juice
2/3 cup habanero-infused tequila
1/2 good honey (orange blossom if possible)
1/4 cup triple sec
1 Habanero pepper, stemmed and sliced4 or 5 spatchcocked Cornish hens
Salt and pepper to taste
Mix the marinade. Combine the fresh lime juice, habanero-infused tequila, honey and triple sec; stir well. Stem and slice the habanero pepper (don’t rub your eyes after) and drop into the marinade. Don’t drink it, though you certainly could.
Make the hens look like roadkill. Spatchcock the hens, rinse and then pat dry. Place in a dish large enough so that all the hens may lie flat. Pour the marinade over and soak at room temp. for no more than an hour (the lime juice can chemically ‘cook’ the hens if longer), turning a time or two.
Meanwhile make fire. Hardwood charcoal fire shines here.
Grill. Place the hens on the grill, bone side down, baste and grill for about 10 minutes. Baste and turn, repeating every 7-10 minutes or so until done. Pending the heat of the fire these typically take 30-35 minutes for us, and some careful attention will need be paid so as not to char that delicious skin and not dry out the breast too much.
Serve ‘em up. These need to rest for 3-5 minutes before serving.
Enjoy.
