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Cornish Game Hens with Honey-Lime Dressing

 

An oaky Fumé Blanc from Napa or Sonoma Valley will provide the right level of creamy richness for the hen and the right amount of snappy, fruit-driven acidity for the sweet and sour dressing.

A dark, rich Bock beer is just the ticket to match the sweetness of the young hens and balance the flavors of the sweet and sour dressing. 		 
Grilled game hens make an easy dinner that’s elegant enough for guests. The honey-lime dressing in this recipe makes them delectable!

For the dressing:

1/4 cup lime juice
3 tablespoons oil
2 tablespoons honey
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 clove garlic, minced
 
2 Cornish Game Hens, at least 2 pounds each, completely thawed and split in half
1/4 teaspoon paprika
1/4 teaspoon salt
Pinch freshly ground pepper
2 tablespoons chopped cilantro


To make the dressing: In a medium glass or ceramic bowl, whisk together the lime juice, oil, honey, thyme, rosemary, and garlic. Set aside.

Remove and discard giblets from hens; rinse hens, and pat dry with paper towels. To split hens, place each hen breast-side-up on cutting board. With a sharp butcher knife, cut through ribs along one side of backbone; repeat on other side and discard backbone. Turn hen over and cut through along one side of breastbone. Place hen halves in a resealable plastic bag. Pour blended honey-lime dressing over hens and refrigerate for 2 hours, turning bag occasionally to distribute marinade.

Remove hens from the bag and reserve dressing; season with paprika, salt, and pepper. Grill, cut side up, over Indirect Medium heat until the juices run clear and the meat is no longer pink inside, 25 to 30 minutes.

Pour reserved dressing into a small saucepan and bring to a boil; boil for one full minute. Place grilled hens on a platter and pour hot dressing over them. Sprinkle with cilantro.

Makes 4 servings.