Rating: 5 stars
5498 Ratings
  • 5 star values: 5498
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,498 Ratings

The salt and sugar in a brine help season meat all the way to the bone. These brined Cornish hens are so flavorful that they don’t even need a sauce.

Grace Parisi
June 2012

Gallery

Credit: © Lucas Allen

Recipe Summary

total:
1 hr
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot, combine the salt, sugar, ginger, star anise, chiles, lime leaves and garlic with 5 quarts of water and bring just to a simmer. Stir to dissolve the sugar and salt. Remove from the heat and let the brine cool. Put the hens in a large container and pour the brine on top. Cover and refrigerate for 24 hours.

    Advertisement
  • Light a grill and oil the grates. Drain the hens. Using poultry shears, cut the hens in half. Pat the hens dry. Brush with oil and arrange on the grill. Cover and grill over moderate heat, turning occasionally, until lightly charred in spots and an instant-read thermometer inserted in the thighs registers 160°, about 35 minutes. Transfer the hens to platters and serve hot or at room temperature.

Serve With

Cabbage slaw, cilantro, lime, sliced chiles, Thai sticky rice and Bibb lettuce.

Suggested Pairing

Dry, fruit-forward Riesling.

Advertisement