Grilled Cornish Hens
Just because fall is coming doesn’t mean the grill goes in the garage. Slightly cooler weather can make for better grilling (who wants to sweat over a hot fire?). And grilled food enlivens a fall menu.
For a change of pace, try Cornish hens. Their taste is mild and delicate enough to handle robust marinades. And their petite size lends them to more festive presentations.
Here, the hens are cloaked in an orange marinade and finished on the grill at the end of their cooking with an orange marmalade glaze. The glaze goes on at the last minute so it doesn’t burn. The warm spinach salad is a perfect accompaniment to the hens, a fresh and vibrant mix. It’s an easy way to get spinach on the table.
Cooler weather also offers a chance to serve heartier, seasonal side dishes, such as this wild rice with dried apricots, which can be made ahead. The tricky aspect is cooking the wild rice. Check the rice often after 30 minutes and turn off the heat while the rice is still a little chewy. Overcook it, and the grains will split open and turn too mushy for this salad.
Spray a grill rack set 4 inches from the heat source with nonstick cooking spray. Heat the grill to medium.
Place the hens in a large plastic food bag. Combine the orange juice, vinegar, oil, garlic, rosemary, shallot, zest, soy sauce, 1/2 teaspoon of salt, red pepper flakes and pepper in a small bowl. Pour the marinade over the hens. Turn the bag around several times until the hens are evenly coated with the marinade. Marinate 4 to 6 hours, refrigerated, turning the bag occasionally. Bring the hens to room temperature 30 minutes before grilling.
Remove the hens from the marinade; discard the marinade. Lightly sprinkle the hens with salt and pepper.
Place the hens skin side down on the rack. Grill, turning with tongs 3 to 4 times, until the meat is fully opaque (insert a knife in the joint between the breast and thigh to check; there should be no redness), and the skin is brown and crispy. This should take about 40 minutes. Brush each side of the hens with the glaze on the last turn.
Transfer them to a platter. Brush the tops with the glaze again. Arrange the Warm Spinach Salad on a platter. Place the hens attractively on top. Garnish the platter with the orange slices and rosemary sprigs. Serve immediately. Alternately, serve the hens and salad on separate platters; this way, the hens can be served warm or at room temperature.
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