"The idea for these grilled game hens is borrowed from my highly successful Cornell chicken experiments, and uses a similar acid/salt/oil/egg concoction. This time the part of egg is played by mayo. Needless to say, you can season this a million ways and use any combination of hot chilies, but the little kick the habanero adds is really nice."
*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.
Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
Place halved hens in a large bowl. Pour marinade over the chickens and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.
Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).