Grilled Cornish Hens With Marjoram and Garlic

Ingredients

• 2 cornish hens
• 2 small lemons
• 2 tablespoons olive oil
• Freshly ground pepper to taste
• 12 large cloves of garlic, in their skins
• 3 tablespoons fresh marjoram leaves
• Coarse salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    422 calories; 30 grams fat; 7 grams saturated fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 29 grams protein; 169 milligrams cholesterol; 403 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Split the hens down the back. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens. Sprinkle them with oil and pepper and marinate for two hours or overnight.
2. Preheat coals.
3. Meanwhile, bring the hens to room temperature if they have been refrigerated overnight. Simmer the garlic in water to cover for 20 minutes or until tender.
4. Mash the garlic into a puree with a fork. Chop the marjoram and add, with the juice of the remaining lemon, to puree. Season to taste with salt and pepper and set aside.
5. Season the hens to taste with salt and grill until cooked. Cool slightly and spread with the garlic puree. Serve hot or cold.

20 minutes