Six Spice Maple Cornish Hens Recipe -
Six Spice Maple Cornish Hens Recipe
  • READY IN 50 mins

Six Spice Maple Cornish Hens

Recipe by  

"These Cornish game hens are bursting with sweet heat! The flavor and heat from six spices are balanced by the sweetness of maple syrup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Combine spices; set aside.
  2. Rinse Cornish hens. Pat dry with paper towels. Split each hen in half; brush with olive oil. Rub hen halves with spice mixture; coat well.
  3. Grill over medium-hot coals or broil in an aluminum foil lined broiler pan 12-14 minutes per side or until done. Gently brush with maple syrup and grill or broil 3 minutes longer. Sprinkle with green onion slices before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2003

I was nervous after reading the reviews that it was going to be too spicy but it was definitely not! Great flavor and not too much even though it seems like so much seasoning. It was raining so we couldn't grill so instead of broiling we baked them in the oven on 350 degrees for an hour and 20 minutes. Will definitely be making this again,

Most Helpful Critical Review
Oct 05, 2003

THis was the first time I used the broiler and I loved it. However, the maple syrup only stays on the skin and doesn't get absorbed by the meat. Maybe the syrup should stay on for a couple of hours before broiling.


26 Ratings

Dec 09, 2003

This is a wonderful recipe and even my daughter who hates "Little chickens" liked this one. I changed it a bit as I usually do with recipes and since it was raining and about 40 degrees, grilling was not an option. I mixed all everything together and made a glaze(I skipped the oil)I brushed all my game hens with the glaze and baked them.Wonderful!!

Oct 15, 2002

The flavor was fantastic, but oh my gosh, it was so fiery hot, I could hardly eat it. And this was after cutting both the red pepper and black pepper in half. My husband loved it. I will definitely make it again, but I will cut the pepper way, way down to accommodate my tender Minnesota mouth! Instad of grilling outside, I roasted these in the oven at 350 degrees for about 1 hour 15 minutes. A very easy and delicious way to make game hens.

Dec 18, 2003

This recipe was just wonderful!!! We grilled them outside and my husband just couldn't stop raving about the flavor. Definitely adjust the pepper to your taste; I cut the red pepper in half and they still had a kick. One tip though, if you find that you've got them a little too spicy, heat up some more of the maple syrup and dip the chicken in it - it cuts the spice perfectly. I also added onion powder and a little salt. All in all, this was a great recipe that I'm definitely putting in my book!

Jan 25, 2005

Tried this recipe last night. Unbelievable! My father is the toughest food connoisseur I have ever known. To see him sit there and literally gulp down these hens was the best compliment I've gotten from him in years! So, I asked him, "Dad, on a scale of 1 to 5, how would you rate this recipe?" and he answered, "A solid 4!"

Sep 21, 2003

Have made this several times. I have never just grilled this, I pop it in the oven on 350 for 45-60 minutes, basting on and off and then finish it off on the grill, basting, for about 10 minutes per side so the syrup glazes. I'm always afraid it will be dry but this way is always tender and juicy. I'll have to be brave one time and just grill it. We like spicy, so it was not too spicy for us. One of my favorite BBQ recipes, YUMMM Thanks.

Nov 24, 2002

There seemed to be such a large amount of spice, but I followed the recipe, exactly, and LOVED it! My husband did also. This will be our new guest special dish!!!


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 111 mg
  • 4%

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

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