Jerk Cornish Game Hens

• Recipe by Bradford Thompson

Bradford Thompson’s jerk sauce is loosely based on his wife Kerry-Ann’s excellent family recipe; the couple is hoping to bottle it and sell it in stores. The mix of fiery Scotch bonnet chiles, scallions and spices creates a complex, deep-flavored paste that’s amazing on grilled chicken or game hens.

Ingredients

1. 4 Scotch bonnet or habanero chiles, stemmed and halved
2. 5 small scallions, cut into 2-inch lengths
3. 2 teaspoons chopped thyme
4. 1 teaspoon garlic powder
5. 1/4 cup light brown sugar
6. 1 tablespoon soy sauce
7. 1 tablespoon dark rum
8. 2 tablespoons water
9. Kosher salt and freshly ground pepper
10. 4 Cornish game hens (about 2 pounds each)

Directions

1. In a blender, puree the Scotch bonnets with the scallions, thyme, garlic powder, brown sugar, soy sauce, dark rum and water. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of pepper.
2. Using kitchen scissors, cut out the backbone of each hen. Press down on the breasts to flatten the hens. Set them in a baking dish and coat them all over with the jerk paste. Cover and refrigerate overnight.
3. Preheat the oven to 300°. Set the hens on 2 large rimmed baking sheets and bake for 45 minutes, until firm but not browned or cooked through.
4. Meanwhile, light a grill. Grill the hens over moderately high heat, turning occasionally, until cooked through and lightly charred in spots, about 20 minutes. Transfer the hens to a platter and let rest for 10 minutes before serving.

Make Ahead

The jerk paste can be refrigerated for up to 2 days.