Grilled Cornish Hens

Name: Grilled Cornish Hens With Herb Butter
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 2 green onions, finely chopped; 2 tablespoons minced fresh parsley; 2 tablespoons grated fresh gingerroot; 3 garlic cloves, minced; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 4 Cornish game hens (20 to 24 ounces each)

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Grilled Cornish hens are an elegant individual-portion poultry entrée infused with ginger, garlic, and herb butter, grilled low-and-slow over indirect heat until juicy and perfectly cooked through.

Total

1h 5m

Servings

4

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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1/4 cup butter, softened
2 green onions, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 Cornish game hens (20 to 24 ounces each)

8 Ingredients

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Instructions

1
In a small bowl, thoroughly combine the softened butter, green onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2
Carefully rub the butter mixture under the skin and over the top of each game hen. Sprinkle the remaining salt and pepper inside the hen cavities.
3
Moisten a paper towel with cooking oil, and use long-handled tongs to lightly coat the grill rack. Set up your grill for indirect heat, adding a drip pan to collect the juices, and get the grill temperature up to 375° to 400°F.
4
Place the hens on the grill rack breast side up, directly over the drip pan. Grill them, covered, over indirect medium heat until a thermometer inserted in the thickest part of the thigh reads 170° to 175° and the meat juices run clear, 30 to 40 minutes. Remove the hens from the grill and let them sit for 10 minutes to allow the juices to settle before serving.

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Tips & Notes

Pro tips

Rub the herb butter under the skin, not just on top, for maximum flavor and moisture infusion throughout the meat.
Use a drip pan filled with water or broth under the hens to catch juices, prevent flare-ups, and add steam for even cooking.
Let the grill preheat to 375°F to 400°F and maintain indirect medium heat throughout the 30- to 40-minute cook time for consistent results.
Always rest the hens for 10 minutes after removing from the grill before cutting; this prevents juices from running out onto the plate.

Substitutions

Green onions → shallots or white onion (same amount, finely minced)
Fresh ginger → 1 teaspoon ground ginger (use half the amount; ground is more concentrated)
Fresh parsley → fresh tarragon or chives (same amount for lighter, more delicate flavor)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven until warm, or serve chilled.

Equipment

grill with indirect heat setup · meat thermometer · drip pan · long-handled tongs

Common Questions

How do you know when Cornish hens are done grilling?

Insert a thermometer into the thickest part of the thigh; they're done at 170°F to 175°F. Juices should run clear. This takes 30 to 40 minutes over indirect medium heat at 375°F to 400°F.

Can you prepare Cornish hens ahead of time?

Yes. Rub the herb butter mixture under the skin up to 4 hours before grilling, then cover and refrigerate. Remove from the fridge 15 minutes before grilling.

What is indirect heat grilling?

Indirect heat means the hens are placed over a drip pan away from direct flame or coals. This allows even cooking without charring and lets you grill covered at a steady 375°F to 400°F.

Can you substitute the herb butter mixture?

Yes. Use lemon and thyme, Italian herbs, or rosemary and garlic instead of the ginger-green onion blend while keeping the butter base and application method the same.