Greek Grilled Cornish Hens

ProAccurate-Quick-Read-Meat Thermometer-More Info     meat thermometer

  • Pocket-sized quick-read thermometer that’s great for measuring temp in thin cuts of meat, fish or poultry
  • 5-inch stainless steel stem can get a reading in 6-8 seconds; stainless steel housing surrounding the digital readout
  • Large-digit readout, data-hold capabilities, 10-minute auto-off, plastic sheath with pen clip
  • Temperature range of -40 to 450 degrees F (-40 to 230 degrees C)
  • Powered by LR44 button battery (included); backed by 5-year limited warranty


Greek Grilled Cornish Hens


4 Cornish Hen without Giblets , thawed
4 teaspoons Greek seasoning**
2 teaspoons lemon peel, grated
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup lemon juice
2 tablespoons olive oil
**For your own Greek seasoning blend, grind 4 tablespoons oregano, 6 teaspoons fennel seeds, 6 teaspoons dried lemon grass and 3/4 teaspoon black pepper to a fine powder. Mix well and store in an airtight container.

Preheat grill to medium-high.
Combine Greek seasoning, lemon peel, 1/2 teaspoon salt and pepper in a small bowl.
Cut each hen down the backbone, and spread flat on cutting board.
Slip your hand between the meat and skin on breast and thigh sections to loosen. Spread one-fourth of seasoning mixture evenly under the skin of each hen.

Sprinkle hens with 1/4 teaspoon salt.
Place hens on grill, skin-side down.
Cover and grill for 25 minutes.
Turn hens using tongs, cover and grill for 25 minutes more or until done (internal temp 180°F).

Meanwhile, combine lemon juice, olive oil and remaining 1/2 teaspoon salt in a small bowl.
Place hens on serving platter and drizzle with lemon-oil mixture.
Serving Suggestion: Serve with couscous and a Greek salad.
Refrigerate leftovers.
Don’t forget to wash hands and surfaces before preparing food
Printable Version of Recipe!