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Grilled Citrus and Herb-Rubbed Cornish Hens

Crave tangy Mexican flavors? This go-to summer grilling recipe can be made any time of year.

by Perdue Farms Corporate Chefs | January 2021 | Yield: 2 Servings

A grilling recipe you'll enjoy no matter what the season! To debone Cornish hens, use a sharp paring knife or kitchen shears and be sure to flatten hens before you place them on the grill, for best results.

Let hens rest before serving. Pair with grilled veg tables (halved squash, zucchini and asparagus, lightly marinated in olive oil, lemon and garlic) and a foil pack of baby new potatoes, seasoned with butter, salt, pepper, garlic and thyme for a healthy and satisfying meal.

Perdue Whole Cornish Hen wth Giblets

Ingredients

  • 2 Perdue Whole Cornish Hens
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons roughly chopped flat leaf parsley
  • 1 tablespoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon cracked black pepper
  • 2 teaspoons kosher salt

Step 1: De-Bone and Prep Hens

Remove the backbone of each Cornish hen by slicing down each side of the spine. (Kitchen shears work great for this). Once the backbone is removed, place the chicken, skin side up, on a flat surface (cutting board) and firmly press in the center of the bird (keel bone). Pressing down should flatten the hen so it's easier to grill.

Step 2: Marinate

Whisk ingredients together; reserve about half of the lemon and lime juices to drizzle on hens after cooking. Place the hens as well as the citrus-herb mixture into a large zipper storage bag, making sure that the birds are completely coated. Place in refrigerator and let marinate for 30 minutes to one hour. Flip the bag a few times throughout the marinating process to ensure even distribution of marinade.

Step 3: Grill

Preheat grill to about 400 F. When ready to cook, reduce the heat to medium-low or 300 to 325 F. Pat hens dry and place, bone side down, on the grill. Place a grill press or foil-covered brick on top of hens. Cook for 10 to 15 minutes, or until golden brown. Flip the birds over, place weight back on top, and cook for an addition 10 to 15 minutes or until a digital meat thermometer, inserted in the thickest part of the hen, registers 170 F.

Step 4: Rest and Serve

Remove hens from grill and let rest for 5 to 10 minutes. The internal temperature should carry over an additional 5 to 10 degrees while hens rest, which will ensure that bones are cooked through. Drizzle with additional citrus juice, and serve.

Meet the Perdue Farms Corporate Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business. Along with keeping a close eye on emerging trends, new flavors and innovations in the industry, Chefs Chris and Shawn are involved in food photography for Perduefarms.com and head up planning and preparation of meals for both internal corporate functions and external consumer-focused events. The duo represents Perdue Farms and its brands at food shows across the country and remain 100% focused on a positive consumer experience with Perdue Farms products. "We truly love what we do," they say, "and it is exciting to be in an environment that allows us the freedom to be innovative." LEARN MORE