Grilling Cornish Hen?

[sattie]

Originally Posted by GrillingFool

Get a couple of those 6 oz cans of V-8 juice.
Drink or dispose of the juice...
Then prepare the hens as you would Beer Butt Chicken!
Tried them a couple of Christmases ago and they came out
very tasty.

edit to add: oops, too late someone beat me to it.
Shoulda read the thread, LOL!

Yea, the V8 cans work better cuz they are shorter.... I was gonna mention that, but I wanted to save it for you!

[Angie]

Hubby likes V8 so I know the contents wont go to waste!!

[pacanis]

My parents were big on cornish hens at one time. They did them in the oven four at a time standing up on a contraption, and also on the grill using a rotisserrie (sp?). I remember the packaging was labeled Cornish Game Hen, but cornish hens is a term also applied to chickens butchered young to keep the small size.
Either way, it's just chicken (not like it's quail, pheasant or anything), so cook it like you would any chicken. They are just done more quickly, like mentioned.

[ella/TO]

Does anyone zap chicken breasts for a short time before bbqing them?.....I usually do, but, since not having bbq'd since last year, I can't remember the length of timed....anyone????????......thanks in advance

[Maverick2272]

OK, I can see small cornish hens perched on top of V-8 cans fitting in my little grill, but there is no way a beer can chicken will! I assume for those of you that do it, you have a larger grill and you take the warming rack off to fit it?

[pacanis]

Maybe this is a comment for the grilling forum.... but I took the warming shelf off of my grill a while back and haven't looked back. It's so much easier to grill using the whole surface, as mine did not rotate out of the way when the lid was lifted. It's still sitting there if I need it, but I haven't had a use for it.

[DramaQueen]

I love doing Cornish hens on the grill. QUICKSILVER gave you good advice. I too split them down the middle but not cutting all the way through. I rub the outside with a good bbq rub, grill skin side down indirectly, turn over for a few minutes and when they're just about ready to take off the grill, slather the skin side with your favorite sauce, skin side down again and give them direct heat for about 5 minutes. The skin is crispy, and the birds are awesomely delicious and juicy. These little guys are small (one per person) so give them about 45 min on indirect heat.

[Angie]

OK, she's ready to go, the grill is warming up. It's beer butt, in a roasting pan, rubbed and buttered, and surrounded by taters, onions, and carrots. I added a little bit of water to the bottom of the roaster to make sure the food didn't stick!

[pacanis]

I found that when doing beer can chicken if I did not have any liquid in the pie tin, the skin came out crispier, but then I never did veggies in the drip pan either....

Sounds delicious. Get the camera out

[GrillingFool]

If you can't close your grill for an upright chicken....
Look around for a metal "milk crate". Cover it with aluminum foil
and VOILA! you have a lid. :)