Grilled Herbed Poussins

Ingredients

• Garlic

  raw

  1 cloves, minced or 3g

• Olive oil

  1 ½ tbsp or 20g

• Rosemary

  ¾ tbsp or 1g

• Basil

  1 ⅛ tbsp, chopped or 3g

• Thyme

  ½ tbsp or 1g

• Cornish game hen

  raw, skinless

  2 bird whole or 478g

Directions

1. Finely chop the basil, rosemary, and garlic. Using kitchen shears, remove the backbone from each Cornish hen and press flat (spatchcock). Pat dry with paper towels.
2. In a blender, combine olive oil, chopped herbs, and garlic with 1 tablespoon kosher salt and 1/2 teaspoon black pepper; blend into a coarse paste. Rub the mixture all over the hens, getting under the skin where possible.
3. Preheat a grill for two-zone cooking: one side medium-high direct heat (about 425–450°F) and the other side indirect heat.
4. Clean and oil the grill grates. Place hens skin side down over direct heat and sear until well browned, 2 to 3 minutes per side.
5. Move hens to the indirect-heat side, skin side up. Cover and grill until the thickest part of the breast registers 160–165°F, about 15 to 20 minutes.
6. Transfer to a platter, tent loosely with foil, and rest 10 minutes before serving.