Free Recipe
Spatchcocked Cornish Hens with Garlic Butter
Flattening small Cornish hens lets them cook fast and evenly on the grill, and a garlic-herb butter basted on at the end makes the skin rich and golden. It is an easy way to serve an impressive individual-sized bird to guests.
Prep15 min
Cook30 min
Total45 min
ServingsServes 4 (one hen each)
DifficultyEasy
Rating★ 4.9
Why You'll Love This
- Individual-sized whole bird feels special but is easy to make
- Spatchcocking cuts cook time dramatically versus a whole roast
- Rich garlic butter finish everyone will ask about
Ingredients
- 4 Cornish hens (about 1.5 lbs each)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 lemon, halved
Method
- Place one hen breast-side down on a cutting board and use sturdy kitchen shears to cut along both sides of the backbone, then remove and discard (or save for stock).
- Flip the hen over and press down firmly on the breastbone with both hands until you hear a crack and the bird lies flat; repeat with the remaining hens.
- Pat the hens very dry with paper towels, then rub all over with olive oil and season both sides with salt, pepper, and smoked paprika.
- Set up the grill for two-zone cooking with medium indirect heat around 375 degrees Fahrenheit on one side and no direct flame under the hens.
- Place the hens skin-side up on the indirect side of the grill, close the lid, and cook for 20 to 25 minutes without turning.
- While the hens cook, stir together the melted butter, minced garlic, thyme, and parsley in a small bowl.
- After 20 minutes, brush the hens generously with the garlic butter and move them to the direct heat side, skin-side down, for 4 to 5 minutes to crisp and brown the skin, watching closely to avoid burning.
- Flip once more and brush with the remaining garlic butter, cooking 2 to 3 more minutes skin-side up.
- Check doneness with an instant-read thermometer in the thickest part of the thigh, avoiding bone; it must read 165 degrees Fahrenheit.
- Squeeze fresh lemon halves over the hens directly on the grill for a few seconds to warm and soften them, then squeeze over the hens once plated.
- Rest the hens for 5 minutes before serving whole or halved.
Tips
- Spatchcocking is easier than it sounds: sturdy kitchen shears make quick work of the backbone in under a minute per bird.
- Cook mostly over indirect heat and only finish over direct heat briefly, so the skin crisps without the delicate small bird drying out.
Nutrition (estimated per serving)
Calories: 520
Protein: 38g
Fat: 38g
Carbs: 2g
Fiber: 0g
Sodium: 700mg
