Cornish game hen is a wonderfully versatile poultry it can be stuffed and baked, boiled and grilled all methods of cooking bring out this little birds gamy flavor very nicely. Grilled Cornish Game Hen with rosemary is a recipe that can be served anytime and for any occasion, consider Cornish game hen for your next Thanksgiving holiday dinner. Cornish game hen can be dressed up to be a beautiful main course at any dinner party or as a regular dinner time meal. The great thing about the Cornish game hen is that it is great for individual portions there is just the right amount of meat per person. With this recipe if more birds are required then the ingredients are easily adjusted to fit your serving size. The recipe can also be tweaked to create your own flavor palette consider instead using a sweet glaze using brown sugar and cinnamon or mint and basil.

Ingredients for grilled Cornish game hens with Rosemary

3 Cornish game hens (1 ½ pounds each)
4 tablespoons extra virgin olive oil
½  cup lemon juice
2 tablespoon black peppercorns coarsely chopped
2 sprig of Rosemary
1 teaspoon salt
½ cup chopped fresh parsley


Rinse Cornish hens in cold water and set aside to allow hens to dry.

In a medium mixing bowl combine lemon juice, pepper and parsley and allow to sit for about 15 minutes to allow flavors to mix.

Get the grill started consider charcoal grilling with this recipe preferably mesquite charcoal this gives the birds an extra flavor kick.

Rub down your hens with the extra virgin olive oil and sprinkle each bird with your salt.

Take your sprigs of rosemary and place them on the coals of your grill.

Place your hens on the grill breast down and cook for 40 minutes.

Take your lemon juice mixture and squeeze a about half the juice out of mixture.

Turn the hens now breast up on the grill and rub the lemon mixture over top spreading the mixture evenly over each hen close grill lid and allow to cook another 5 to 10 minutes until the thighs of the birds move easily and juice runs clear.

Serving size is three. Consider serving with a rice side dish.

Ingredients for saucy peas and rice

1 cup sliced mushrooms
1 tablespoon butter
1 package green peas (10oz bag)
1 can cream of mushroom soup
1 cup of milk
1 ½ cups minute rice


Heat butter in large skillet, add mushrooms and cook until mushrooms are a beautiful golden brown color.

Add peas, soup, milk and your pepper bring mixture to a boil, reduce heat to medium cover and simmer for 2 to 3 minutes.

Add your rice replace cover and remove skillet from heat.

Let rice mixture stand for about 5 minutes remove lid and fluff with a fork.

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