Grilled Cornish Hens are tender, juicy, and ready in 30 minutes. A quick spatchcock technique and zesty marinade create a show‑stopping entrée.

Scale

4 Cornish hens (1–1.5 lb each), spatchcocked

3 tbsp olive oil

2 tbsp fresh lemon juice

4 garlic cloves, minced

1 tbsp grated ginger

1 tbsp chopped fresh parsley

1 tsp salt

½ tsp black pepper

Optional: 1 tsp honey or Dijon mustard

1. Pat hens dry and spatchcock on a cutting board

2. Whisk olive oil, lemon juice, garlic, ginger, parsley, salt, and pepper in a bowl

3. Marinate hens for 10 mins to overnight in fridge

4. Preheat grill with direct and indirect zones at 350–375 °F

5. Oil grates, place hens over indirect heat, skin‑side up, and cook 10 mins

6. Flip skin‑side down, grill 10–15 mins until thigh temp hits 165 °F

7. Tent hens with foil and rest 5–10 mins before serving

Use a thermometer for accuracy.

Reserve extra marinade for basting.

Rest hens before carving for juicier meat.

Keywords: Grilled Cornish Hens, spatchcocked hens