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Recipe Detail Page
Barbecued Cornish Hen with Grilled Romaine & Radicchio
Summer 2018
Chicken needs no introduction to the barbecue. We’ve taken a bird less familiar with the backyard grill and created a spin on a classic chicken caesar. Cornish game hens are barbecued whole until their skin gets golden and crisp. They are served with a colourful salad of grilled romaine and radicchio that gets slathered with a rich anchovy dressing. Garlicky bread crumbs and wisps of Parmesan cheese garnish this dish.
Serves 8
4 Cornish game hens, each 1 to 1½ lbs (455 to 680 g)
3 tbsp (45 mL) kosher salt
5 cloves garlic, minced
½ cup (125 mL) extra virgin olive oil
4 slices sourdough bread, ½ inch (1 cm) thick
2 romaine hearts, halved lengthwise
1 head radicchio, quartered
5 tsp (25 mL) grainy dijon mustard
4 anchovy fillets (packed in oil)
1 cup (250 mL) roughly chopped parsley, divided
1 cup (250 mL) finely grated Parmesan cheese, divided
Juice and zest of 1 lemon
Freshly cracked pepper
1. Pat game hens dry with a paper towel. Season generously with salt. Place the hens on a resting rack over a tray and refrigerate uncovered for minimum 3 hours or overnight.
2. Let hens come to room temperature by removing them from fridge 1 hour before cooking.
3. Set up your barbecue for indirect grilling by turning the outside 2 burners to medium and leaving the centre burner off. Grease the centre grates by pouring little oil on paper towel and rubbing across the grill. Adjust heat to maintain a temperature between 325° and 350°F (160° and 180°C).
4. Mix garlic and olive oil in a bowl. Brush both sides of each bread slice generously with oil mixture. Brush cut sides of romaine and radicchio with oil then set aside.
5. To make the dressing, place grainy mustard, anchovies, ½ cup (125 mL) parsley, ½ cup (125 mL) grated Parmesan cheese, lemon juice and zest into a food processor. Pulse until a paste forms. While the motor is running, stream in the remaining garlic oil. Blend until mixture is fully combined. Season with fresh cracked pepper.
6. Place hens breast-side down over indirect heat. Cook until golden brown, about 10 minutes and then rotate birds 45 degrees and continue to cook for another 10 minutes. Flip and repeat on other side until birds are cooked through. To ensure doneness, insert an instant-read thermometer into the thickest part of the thighs continue to cook until it registers 165°F (74°C). Let the hens rest for 15 minutes before serving.
7. While hens are grilling, place the bread slices over direct heat and toast until golden brown, about 2 minutes per side. Remove from grill and let cool. Chop up toasted bread into ½-inch (1 cm) cubes and place in a bowl. Reserve crumbs off cutting board and add to bowl.
8. While the hens are resting, place the romaine and radicchio cut-side down over direct heat. Grill until lettuces begin to wilt, about 5 minutes. Flip radicchio halfway through cook time to other cut side.
9. On a large platter, arrange grilled romaine, radicchio and Cornish hens. Drizzle dressing and garnish with bread crumbs, as well as the remaining parsley and Parmesan cheese.
Serves 8
