Game hens (also called Cornish game hens or rock Cornish hens) are not officially "game" birds. They're just small chickens. But they're also very tender and easy to work with. And, of course, they cook much faster than a regular frying or roasting chicken.
Marinating the hens in a flavorful sauce, then grilling them brings out their natural juiciness and adds depth to the mild meat. But because they're so small, they can overcook or burn quickly. For this reason, indirect grilling is the best method to cook them. Halve the birds and grill them off-heat for the most succulent, flavorful results.
Asian-Flavored Game Hens with Easy Thai Coleslaw
(serves 4)
Ingredients
For the Game Hens
- 2 large garlic cloves, finely chopped
- 1/2-inch piece of ginger, peeled and finely chopped
- 3 tbsp soy sauce
- 1 1/2 tbsp chile-garlic paste
- 2 tbsp peanut oil
- 2 game hens
For the Coleslaw
- 1 tsp white sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp chile-garlic paste
- 3 1/2 to 4 cups shredded cabbage
- 2 large radishes, julienned
- 2 scallions, thinly sliced
- 2 red Thai chiles or 2 red cayenne chiles, stemmed and finely chopped
- 1/4 cup chopped cilantro
- sea salt
Preparation
For the Game Hens
- Combine the first 5 ingredients (through oil) in a bowl. Remove about 1/4 cup and reserve for basting.
- Lay the hens breast-side down on a cutting board and run kitchen shears along each side of the backbones to remove them. Turn the hens over and cut through the breastbones to make 4 halves. (Clip off wing tips, if desired.)
- Loosen the skin all over the hens and rub the marinade generously beneath it. Rub any remainder all over the outside of the skin.
- Place the hens on a large plate, cover with plastic wrap, and refrigerate at least 4 hours (or overnight). Remove from the fridge 30 minutes before grilling.
- Light a grill for indirect cooking. When ready, place the hen halves on the off-heat parts of the rack and grill about 45 minutes (depending on size), turning every 6-7 minutes.
- Baste the hens with the reserved sauce 2-3 minutes before they're finished.
- Remove and let rest 5 minutes before serving.
For the Coleslaw
- Combine the first 5 ingredients (through chile-garlic paste) in a small bowl. Whisk well to dissolve the sugar.
- Combine the next 5 ingredients (through cilantro) in a large bowl. Pour the dressing over the vegetables and season with salt. Toss well to combine.
- Cover and refrigerate at least 1 hour.
Also try Roasted Game Hens with Ginger and Orange or Roasted Game Hens with Garlic, Ginger, and Lemon.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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