Recipes Grilled Game Hens with Four Herbs Be the first to rate & review! Before grilling these small hens, Jonathan Benno butterflies them, cutting out the backbones with kitchen scissors or a sturdy knife so they can be flattened. "It's the best way to cook a bird all the way on a grill," he says. "You get those nice grill marks, and by the time the chicken's got good color on both sides, it's cooked all the way through." Amazing Chicken Recipes By Jonathan Benno Jonathan Benno Why he won Because he prepares clever, indulgent food that complements his boss Thomas Keller's but is completely his own.Born Bridgeport, Connecticut; 1969.Education Culinary Institute of America, Hyde Park, New York.Experience Aqua in San Francisco; the French Laundry in Yountville, California; Daniel, Les Célébrités, Gramercy Tavern and Craft, all in New York City.Career turning point "I was a horrible cook for a while. My eureka moment came somewhere around CIA/Aqua/the French Laundry; it was an eight-year turning point."Chef hero Legendary French chef Alain Chapel. "I have a picture of him in my office. He represents the classic image of a Michelin three-star chef who was utterly devoted to one restaurant."Favorite cheap eat Havana-Chelsea, a Cuban lunch counter on Eighth Avenue in Manhattan. "I eat whatever's on the steam table that they're calling a special."Most heroic moment Helping the staff evacuate Per Se the night a fire broke out during their first week. WEB EXCLUSIVE! Read more of our interview with Jonathan Benno Food & Wine's Editorial Guidelines Updated on May 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 35 mins Total Time: 1 hrs Yield: 4 Ingredients 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped marjoram 1 teaspoon finely chopped rosemary 4 Cornish game hens or poussins, backbones cut out Salt and freshly ground pepper Directions Light a charcoal grill. In a small bowl, combine the olive oil, lemon juice, parsley, thyme, marjoram and rosemary. Flatten the hens and season them all over with salt and pepper. Spread them out on a platter, pour the herb mixture over and turn to coat well. Grill the hens over a medium-hot fire, breast side down, for about 10 minutes, or until lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. Transfer the hens to a cutting board and let rest for 10 minutes, then cut them in half, separating the breasts from the legs. Arrange on a platter and serve. Rate it Print