Grilled Cornish Hens With Marjoram and Garlic

By Moira Hodgson

Updated Oct. 12, 2023

Total Time
20 minutes
Prep Time
5 minutes, plus 2 hours unattended
Cook Time
20 minutes
Rating
4(13)
Comments
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Featured in: FOODN; GRILLED CHICKEN, PLAIN AND SIMPLE, AS A SUMMER CENTERPIECE

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Ingredients

Yield:4 servings
  • 2cornish hens
  • 2small lemons
  • 2tablespoons olive oil
  • Freshly ground pepper to taste
  • 12large cloves of garlic, in their skins
  • 3tablespoons fresh marjoram leaves
  • Coarse salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

432 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 30 grams protein; 519 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Split the hens down the back. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens. Sprinkle them with oil and pepper and marinate for two hours or overnight.

  2. Step 2

    Preheat coals.

  3. Step 3

    Meanwhile, bring the hens to room temperature if they have been refrigerated overnight. Simmer the garlic in water to cover for 20 minutes or until tender.

  4. Step 4

    Mash the garlic into a puree with a fork. Chop the marjoram and add, with the juice of the remaining lemon, to puree. Season to taste with salt and pepper and set aside.

  5. Step 5

    Season the hens to taste with salt and grill until cooked. Cool slightly and spread with the garlic puree. Serve hot or cold.

Ratings

4 out of 5
13 user ratings
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Comments

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Wilson

". . . and grill until cooked". Man, I'm glad I looked up this recipe.

Es

Delicious with 1.2 lb. poussins. Needed at most 20 minutes on the grill (started at room temperature). As the thunderstorm struck we brought them in thinking I'd have to finish them in the oven but internal temperature was just a few points shy of 165 and after resting, they were tender, juicy, and quite yummy. The sauce is so simple and so nice.

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