RECIPE
© John Kernick
Jerk Cornish Game Hens
- Contributed by Bradford Thompson
- ACTIVE: 1 HR
- TOTAL TIME: 2 HRS plus overnight marinating
-
SERVINGS:
4
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.
- ACTIVE: 1 HR
- TOTAL TIME: 2 HRS
- OTHER TIME:
-
SERVINGS:
4
Ingredients
-
Ingredients
- 4 Scotch bonnet or habanero chiles, stemmed and halved
- 5 small scallions, cut into 2-inch lengths
- 2 teaspoons chopped thyme
- 1 teaspoon garlic powder
- 1/4 cup light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon dark rum
- 2 tablespoons water
- Kosher salt and freshly ground pepper
- 4 Cornish game hens (about 2 pounds each)
Directions
- 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.
- 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.
- 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.
- 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.