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Grilled Cornish Hen with Mexican Corn




Difficulty:Easy
Prep Time:25 Minutes
Cook Time:35 Minutes
Serves:10

Nutritional Information

An excellent alternative to chicken.

Ingredients

  • For the chimichurri:
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves
  • 1/2 cup extra-virgin olive oil
  • 1/6 cup fresh lemon juice
  • 1 tablespoon grated orange zest
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground cumin
  • 5 each cornish hends, about 1 lb. (500 g.) each
  • For the Mexican corn:
  • 2 pounds frozen corn
  • 1 tablespoon vegetable oil
  • 4 ounces mayonnaise
  • 8 ounces Cotija cheese, crumbled
  • 1 each jalapeno peppers, finely chopped
  • 1/6 cup fresh cilantro, finely chopped
  • 1 small red onion, finely chopped
  • 1 cloves garlic, minced
  • 1/4 teaspoon chili powder
  • to taste kosher salt
  • to taste fresh ground black pepper

Directions

  • 1. To make the chimichurri:
  • 2. Combine the cilantro, parsley, extra-virgin olive oil, lemon juice, zest, garlic, salt, red pepper flakes and cumin in a blender or food processor and process to a smooth puree. Cover and refrigerate.
  • 3. To prepare the cornish hen:
  • 4. First trim off and discard the extra fat from the necks and just inside the body cavities. Place cornish hen on a cutting board, breast side down. Using poultry shears, cut through the flesh and bone from the neck end to the tail along each side of the backbone. Remove the backbone completely. Turn the hen breast side up and spread it open. Cut out the breastbone and discard. Cut off the wing tips and any loose skin. Pull down on the legs to lay them flat. Turn the hen over and, using the palms of both hands, press down on the hen to flatten it as much as possible. Repeat with the remaining cornish hens. Season with kosher salt and fresh ground black pepper.
  • 5. Preheat EGG to 350 degrees F, using indirect heat and a stainless steel grate. Place cornish hens on a baking pan, roast hens until the internal temperature reaches 165 degrees F. Remove from EGG. Switch EGG to direct heat with a cast iron grate and increase temperature to 425 degrees F. Grill cornish hens 3 minutes per side until crisp. Remove from EGG. Serve with chimichurri and Mexican corn.
  • 6. To make the Mexican corn:
  • 7. Preheat EGG to 375 degrees F, using direct heat and a cast iron grate. Preheat cast iron skillet.
  • 8. Add vegetable oil to skillet. Add corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  • 9. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients. Serve immediately and store any leftovers in the refrigerator.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828