Deviled hens under a brick
1½ tsp, fresh, chopped
2 large clove(s), minced
Crushed red pepper flakes
¼ tsp, freshly ground
Uncooked skinless Cornish hen
2½ pound(s), 2 (1 1⁄4-pound) cut in half, giblets discarded
- Grate the zest from the lemon; set aside. Cut the lemon in half and squeeze the juice from 1 lemon half.
- Combine the lemon zest and juice, rosemary, garlic, crushed red pepper, salt, and ground pepper in a small bowl. With your fingers, loosen the skin over the thighs and breasts. Rub some of the lemon mixture evenly under the skin; spread the remaining mixture on the outside of the hens. Place the hens in a large zip-close plastic bag. Refrigerate at least 2 hours or up to 4 hours.
- Spray the grill rack with nonstick spray; preheat the grill to medium-low or prepare a medium-low fire.
- Wrap 2 clean bricks in foil. Place 2 hen halves, skin side up, on one side of the grill rack. Top with a brick. Repeat. Grill, covered, about 15 minutes. Turn the hens and top with the bricks. Grill, covered, until an instant-read thermometer inserted in a thigh registers 180°F, 12 – 15 minutes. Remove the skin before eating. Yields 1/2 hen per serving.