Chef John’s Grilled Game Hens

Chef John’s Grilled Game Hens The idea for these grilled game hens is borrowed from my highly successful Cornell chicken experiments, and uses a similar acid/salt/oil/egg concoction. This time the part of egg is played by mayo. Needless to say, you can season this a million ways and use any combination of hot chilies, but the little kick the habanero adds is really nice.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 45 mins

    TOTAL : 3 hrs

    SERVING : 4

    YIELD : 4 servings

  • Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.

  • Place halved hens in a large bowl. Pour marinade over the chickens and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.

  • Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Per Serving: 417 calories; protein 26g; carbohydrates 1.6g; fat 33.3g; cholesterol 153.6mg; sodium 1276.8mg. You can substitute chickens for the Cornish game hens.