Grilled Game Hens with Blood Orange & Rosemary

Name: Grilled Game Hens with Blood Orange & Rosemary
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 2
Cuisine: Global
Ingredients: 1 blood orange, juiced; 1 Tbsp Asian chili garlic sauce; 2 Cornish game hens; 6 sprigs fresh rosemary; 2 Tbsps olive oil; 2 servings salt and freshly ground black pepper to taste

Grilled Game Hens with Blood Orange & Rosemary requires approximately 3 hours from start to finish. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 1048 calories, 77g of protein, and 77g of fat. This recipe serves 2. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of olive oil, asian chili garlic sauce, cornish game hens, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It works well as a rather pricey main course for The Fourth Of July.

Instructions

Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice.

Ingredients you will need

Blood Orange Juice

Olive Oil

Game Meat

Equipment you will use

Bowl

Sprinkle with chopped rosemary and rosemary sprigs.

Ingredients you will need

Rosemary

Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.

Ingredients you will need

Salt And Pepper

Chili Paste

Marinade

Chicken

Spread

Juice

Refrigerate with breast sides down for 2 hours to marinate.

Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals).

Equipment you will use

Grill

Drain chickens and discard marinade.

Ingredients you will need

Chicken

Marinade

Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer