Grilled Game Hens

These Cornish game hens get marinated in a sweet-savory blend of honey, soy sauce, ginger, garlic, and white wine vinegar that caramelizes beautifully on the grill. The marinade hits every note: sweet from the honey, salty from the soy, sharp from the vinegar, and warm from the ginger and red pepper flakes.

The grilling technique is smart. The hens cook covered in a disposable aluminum pan first, basting frequently with the reserved marinade. This steams and roasts them through without charring. Then for the last few minutes, they go directly over the coals for that hit of smoky char and crispy, lacquered skin.

Cilantro in the marinade adds a fresh, herby layer that survives the heat and perfumes the meat as it grills.

Pro Tips

• Marinate for at least an hour, but overnight is better. The vinegar and soy need time to tenderize and season the hens through to the bone.
• Baste every 10 minutes during the covered portion of grilling. Each layer of marinade builds up a thicker, stickier glaze.
• The honey in the marinade burns fast over direct heat. Only move the hens directly over coals for the final 3 to 4 minutes.

Variations

• Use this same marinade on split chicken halves or bone-in thighs for a crowd-sized version.
• Add a tablespoon of sesame oil to the marinade for an Asian-inspired depth.
• Swap the grill for a roasting pan and bake at 375°F (190°C) for about 50 minutes if grilling isn’t an option.