Grilled Adobo Cornish Hen
Serves: 2
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Adobo seasoning is a flavor building-block in Latin American cooking, and it makes everything more delicious. Sure, you can buy it in a jar, but it’s worth the extra step to stir up a fresh batch with spice rack staples, like garlic powder, chili powder and oregano. It makes a bold marinade for spatchcocked Bell & Evans Cornish Hens, which are grilled until tender and golden. Save any unused adobo to season other chicken dishes!
Ingredients
- 2 Bell & Evans Cornish Hens
- 1 TB Salt
- 1 1/2 tsp Paprika
- 1 tsp Black pepper
- 3/4 tsp Onion powder
- 3/4 tsp Dried oregano
- 3/4 tsp Ground cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Chili powder
- 2 TB Olive oil, plus more for brushing grates
- 2 TB Chopped fresh cilantro, for garnish
- 2 Limes, cut into wedges, for serving
- 2 cups Cooked long-grain white rice, kept warm
Preparation
- Pat the hens dry with paper towels on a clean cutting board. Using a sharp knife or kitchen shears, cut down both sides of the backbone to remove. Place hens, breast-side-up, on cutting board. Firmly press on hens’ breasts to crack the breastbones and fl atten the rib cages.
- Mix the salt, paprika, pepper, onion powder, oregano, cumin, garlic powder and chili powder together in a small bowl. Rub oil and spice mixture over the hens and under the skin until evenly coated.
- Heat the grill to medium heat, brush the grates with oil. Grill the hens, skin-side-down, until golden-brown and internal temperature reaches 165°F, about 12-14 minutes per side. Allow to rest for 10 minutes.
- Garnish chicken with cilantro and serve with lime wedges and rice.
- Tip: Double the rub mixture and store the extra in an airtight container for up to 6 months.
