Start by preparing the hens. Pat them dry with a paper towel, ensuring that any moisture is removed. This helps achieve a crispy skin during grilling. Next, place the Cornish hens skin side down on a large cutting board.
Using kitchen shears, cut along one side of the backbone from the tail towards the neck. This technique is commonly known as butterflying and will help the hens cook evenly. Repeat this on the other side to remove the backbone completely.
Once the backbone is removed, turn the hens over so the breast side is facing up. Bend the legs outward so they spread apart. Using both hands, press down firmly on the breasts until you hear the breastbone crack. This step ensures even cooking and that the meat stays tender.
In a large mixing bowl, combine the olive oil, lemon juice, garlic, ginger, parsley, salt, and black pepper. Mix everything together until well combined.
Add the prepared hens to the bowl or a large Ziploc bag. Use your hands to massage the marinade into the meat, ensuring every inch of the hens is coated. This step is crucial for flavor, so take your time here!
Cover the bowl or seal the bag and marinate the hens in the fridge. If possible, allow them to marinate for at least one hour, but for maximum flavor, marinate overnight.
When you're ready to grill, preheat half of your grill to 350°F/180°C. Clean and oil the grilling grates to prevent sticking.
Place the hens breast side up over the heat or coals. Brush them with any remaining marinade. Cover the grill and cook for five minutes.
After five minutes, flip the hens over and continue cooking for an additional 15 to 25 minutes, or until the internal temperature of the thigh reaches 180°F/83°C. It’s important to keep the lid closed as much as possible to maintain the grill temperature.
Once cooked, remove the hens from the grill and allow them to rest for a few minutes before serving. This helps redistribute the juices for a moist and flavorful meal!
