Cornish Hens with Rum
Submitted by doris
Caribbean-inspired grilled Cornish hens marinated in dark rum, lime juice, honey, and garlic, crusted with crushed coriander and peppercorns. Bold tropical flavors from the grill.
YIELD
2 servingsPREP
30 minCOOK
25 minREADY
55 minClose your eyes and you’re on an island. Dark rum, fresh lime, honey, and garlic come together in a marinade that smells like a Caribbean beach cookout.
The halved hens soak up all that tropical goodness for at least 30 minutes, then get pressed with crushed coriander seeds and peppercorns before hitting a hot grill. The honey caramelizes, the rum adds a smoky sweetness, and the coriander crust crackles with every bite.
This is a small-batch recipe for two, which makes it ideal for date night on the patio.
Pro Tips
- Use dark rum, not light. Dark rum has deeper molasses notes that stand up to the grill and complement the honey.
- Crush the coriander and peppercorns coarsely. You want texture and pops of flavor, not powder.
- Turn the hens frequently on the grill. The honey in the marinade burns easily, so keep them moving.
- Marinate longer if you have time. Overnight in the fridge gives the rum and lime time to really tenderize the meat.
Ingredients
Directions
Mix together rum, lime juice, honey, garlic, and salt.
Rub mixture all over hens and marinate at least 30 minutes.
Coarsely crush coriander seeds and peppercorns together with a mortar and pestle.
Remove hens from marinade, reserving the marinade.
Press crushed coriander seeds and peppercorns into skin side of hens.
Grill over hot coals for 20 to 25 minutes, turning frequently and basting with reserved marinade.
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