Grilled Cornish hens is a simple recipe for a casual summertime dinner or an elegant dinner party with friends. The marinade is made with a few simple ingredients and the hens are ready in just 30 minutes. A quick and easy meal everyone will love!
Summer is upon us and that means it’s time to fire up the grill! I love grilling Cornish hens because not only do they cook faster than regular chickens because of their size, but it also results in juicy tender meat. So delicious!
This recipe calls for butterflying or spatchcocking the hens which basically means you’re removing some bones so you can flatten the bird, so it cooks and browns evenly. The hens are then tossed in a quick marinade and then grilled to perfection. It couldn’t get any easier.
If you’re looking for more ways to prepare Cornish hens then check out my recipes for Roasted Cornish Hens or Air Fryer Cornish Hens. You might also like my recipe for grilling a spatchcock chicken which uses a similar method to the one I use in this recipe.
Why You’ll Love This Recipe
- Minimal preparation. The hens need only 10 minutes of prep time before they’re ready for the grill.
- Minimal ingredients. You only need the hens, some olive oil, lemon juice, and a handful of aromatics to make the marinade. It’s amazing how much flavor you can get out of a few simple ingredients.
- Impress your guests. Your guests will feel special to have an entire hen on their plate just for them! One hen makes the perfect serving size. You might also like to try making grilled lamb chops for a special meal.
- Juicy meat. Spatchcocking the hens allows the meat to cook quicker on the grill which helps to keep it from drying out. The marinade also ensures the chicken stays nice and juicy.
What is spatchcocking/Butterflying?
Spatchcocking or butterflying is when the backbone of the chicken or hen is removed, and the two halves are flattened to create a ‘butterfly’ shape. Preparing the chicken in this way decreases the time it takes to grill and allows it to brown evenly.
Don’t be intimidated by the spatchcocking method. It’s really quite easy. The bones of these tiny birds are soft and weak so they’re easy to cut through even with dull kitchen shears!
Check out my step-by-step guide on how to spatchcock chicken for more tips on how to get it right every time! Once you try it a couple of times, you’ll be using this method all the time to quickly cook your chicken!
The Ingredients
Here’s what you need to make grilled cornish hens!
Complete list of ingredients and amounts can be found in the recipe card below.
- Whole Cornish hens: These are often sold frozen and are a small variety of broiler chicken. Make sure to thaw the hens before preparing to grill.
- Marinade: Olive oil, fresh lemon juice, minced garlic, grated ginger, chopped parsley, salt, and pepper. You can vary the seasonings you use in the marinade. Choose what tastes good to you!
Making Grilled Cornish hens
In just a few easy steps, you’ll have perfect grilled hens in no time! Whether rain or shine, for these babies, it’s worth the time spent outdoors!
- Prepare the hens. Pat the chicken dry with a paper towel and place the Cornish hens skin side down on a cutting board. Starting off with dry meat will allow you to grip the bird without it flip-flopping around. It will also ensure the outside skin crisps up nicely!
- Remove backbone. Cut along one side of the backbone from the tail towards the neck. Cut along the other side of the backbone to remove it completely. You need a good pair of shears to cut alongside the backbone. I recommend using these kitchen shears as they make it easy to work!
- Flatten the bird. Turn the hen over and bend the legs so they face outward. Using two hands, press down firmly on the breast until you hear the breastbone cracking. The bird will flatten. Repeat with the remaining birds.
- Make marinade. Add olive oil, lemon juice, garlic, ginger, parsley, salt, and pepper to a large bowl or large Ziploc bag and mix everything together. Add in the hens and use your hands to move everything around making sure they are coated well in the marinade.
- Prep grill. Now it’s time to heat up the grill! I use a grill that’s a combination of a gas and charcoal grill. They’re great because they give you options for how you want to cook your meat. Preheat half the grill to 350°F/180°C. Clean and oil the grilling grates to help prevent the birds from sticking. There’s nothing worse than ripping away a beautifully browned bird, losing all of that delicious skin to the grate.
- Grill. Place the hens skin side up over the heat/coals and brush them with the remaining marinade. Cover and cook for 5 minutes then flip and cook for another 15-25 minutes. Barbeque tongs are the best tools for flipping the hens. I like to use these tongs as they have a really good grip because there’s no such thing as a 5-second rule this time 😉
- Serve. One hen is normally the perfect serving size for one person.
Tip!
Don’t discard the bones! Once you’ve butterflied your cornish hens, keep the bones in a freezer-friendly bag and store them until you’re ready to make some broth.
Recipe Tips
Follow these helpful tips to ensure the recipe turns out perfectly every time!
- Avoid burning. Keep an eye on the hens as they are grilling. If it looks like they are beginning to burn, move them over to a cooler spot on the grill to continue cooking over indirect heat.
- Prevent sticking. Clean the grill grates and brush over some oil to prevent the chances of the skin of the hens sticking to the grill.
- Even cooking. Bring your hens to room temperature before grilling. Adding cold meat to a hot grill can sometimes lead the outside cooking too fast for the inside to catch up!
What to serve with Cornish hens
Serving these little chickens on special occasions is a nice change from the traditional fare.
For Easter, for example, serve them with a side of Boursin mashed potatoes and broccoli casserole. Maybe even a low-carb parsnip purée.
During the week I like to keep it simple with classic coleslaw, sautéed mushrooms and onions, roasted broccolini, a potato and vegetable bake, or a simple tossed green salad.
Storage
Allow the hens to come to room temperature before storing them in an airtight container. They will last 3-4 days in the fridge.
FAQs
Cornish hens, (sometimes called Cornish game hens), are a small variety of broiler chickens that weigh between 1–2 pounds each. Because of their size, one hen makes the perfect serving for 1 person.
Cornish hens are cooked once the internal temperature of the thigh reaches 180°F/83°C. I highly recommend using a kitchen thermometer to test the temperature. I like to use this instant read thermometer for checking the meat and it’s perfect for both indoor and outdoor use.
Cornish hen meat is easy to reheat in the microwave. Place the meat on a microwavable plate with a damp paper towel laid over top to keep the meat moist. Microwave for 1 minute. Or use an Air Fryer and reheat until warmed through.
For a memorable meal, treat yourself and your guests to these grilled Cornish hens! Share this recipe with friends and family. They’ll be pleasantly surprised at how easy it is! Don’t forget to pin this recipe to find later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Grilled Cornish Hens
Equipment
Ingredients
- 4 x 1 – 1.5 lb whole cornish hens thawed
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Prep the cornish hens:
- Pat the chicken dry with a paper towel and place the Cornish hens skin side down on a cutting board.
- Using kitchen shears cut along one side of the backbone from the tail towards the neck. Cut along the other side of the backbone to remove it completely.
- Turn the hen over and bend the legs so they face outward. Using two hands, press down firmly on the breast until you hear the breastbone cracking. Repeat with the remaining birds.
To make the Marinade:
- Add olive oil, lemon juice, garlic, ginger, parsley, salt, and pepper to a large bowl or large Ziploc bag and mix everything together. Add in the hens and use your hands to move everything around making sure they are coated well in the marinade.
To grill:
- Preheat half the grill to 350°F/180°C. Clean and oil the grilling grates to help prevent the birds from sticking.
- Place the hens skin side up over the heat/coals and brush them with the remaining marinade. Cover and cook for 5 minutes then flip and cook for another 15-25 minutes.
- Remove from the grill and serve.
Notes:
- Marinate. If the time allows, marinate the chicken in the fridge for 1 hour and up to overnight.
- Don’t discard the bones. Once you’ve butterflied your cornish hens, keep the bones in a freezer-friendly bag and store them until you’re ready to make some broth.
- Doneness. Cornish hens are cooked once the internal temperature of the thigh reaches 180°F/83°C. I highly recommend using a kitchen thermometer to test the temperature. I like to use this instant read thermometer for checking the meat and it’s perfect for both indoor and outdoor use.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Mark Krentz says
This sounds like a great Thanksgiving meal. Think we will grill them . Looks delicious!! Thanks for the information.