Grilled Game Hens with Blood Orange and Rosemary

Grilled Game Hens with Blood Orange and Rosemary

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Chef John 23780

"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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3 h servings 382 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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This was a decent recipe. I didn't notice the orange or chili pepper taste. The hens were definitely moist.

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