Grilled Game Hens with Blood Orange and Rosemary Recipe - Allrecipes.com
Grilled Game Hens with Blood Orange and Rosemary Recipe
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Grilled Game Hens with Blood Orange & Rosemary
See how to grill game hens marinated in blood orange juice and rosemary. See more
  • READY IN 3 hr

Grilled Game Hens with Blood Orange and Rosemary

Recipe by  

"Give this grilled game hen recipe a try. The secret ingredient for this marinade is the exotic blood orange. They add a wonderful sweet/tart flavor that's just perfect with the spicy chili sauce and aromatic rosemary."

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Ingredients Edit and Save

Original recipe makes 2 game hens Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    3 hrs

Directions

  1. Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
  2. Refrigerate with breast sides down for 2 hours to marinate.
  3. Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
  4. Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
  5. Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.
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Footnotes

  • Cook's Note:
  • If you can't find blood orange juice, use regular orange juice with a little splash of pomegranate juice.
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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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