Ingredients
- 2 Cornish game hens
- 6 tablespoons Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon ground paprika
- ½ teaspoon olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon ground thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried savory
Why This Recipe Is So Enjoyable
Pro Kitchen Tips
- Use a meat thermometer to ensure the hens reach an internal temperature of 165°F for safe and juicy results.
- Baste occasionally during roasting to keep the skin crispy and flavorful.
Step 1
Place the Cornish game hens in a large resealable plastic bag. In a small bowl, mix together the Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory. Pour this marinade over the hens, making sure they’re fully coated and that some of the mixture gets inside their cavities. Seal the bag, squeeze out as much air as you can, and pop it in the fridge for at least 2 hours, or overnight if you have the time.
Step 2
When you’re ready to cook, heat your grill to low and give the grate a light brush of oil. Take the hens out of the bag and pat them dry with paper towels, then toss the leftover marinade. Place the hens on the grill and let them cook until their skin starts to brown, about 3 minutes per side. Close the grill lid and continue cooking, turning them occasionally, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), which should take around 15 to 20 minutes.
Step 3
Once they’re cooked through, take the hens off the grill and slice them open along the breast so they lay flat, kind of like an open book. Put them back on the grill, cut-side down this time, cover, and let them cook until the cut side gets nice and browned, about 4 minutes. Then they’re ready to serve!
