Grilled Cornish hens with citrus

 

     The citrus oil is also delicious with chicken, pork chops or swordfish.

Makes 4 servings

• ¼ cup vegetable oil
• 4 strips orange rind (3 x ¼ inch each)
• 3 strips lemon rind (3 x ¼ inch each)
• 3 strips lime rind (2 x ¼ inch each)
• 2 strips grapefruit rind (1 x ½ inch each)
• ½ teaspoon ground cinnamon
• Pinch of ground allspice
• Two-thirds cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 teaspoon grenadine
• 1 grapefruit, peeled bitter white pith removed, and flesh sliced crosswise into ½-inch-thick rounds
• 2 Cornish game hens (1¼ pounds each), split down backbone
• Salt

1. Heat oil in small skillet over low heat.
2. Add orange, lemon, lime and grapefruit rinds, cinnamon and allspice ; remove from heat and let stand 2 hours ; transfer oil into small bowl.
3. Combine orange, lemon and lime juice in small skillet ; cook, uncovered, over moderately high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
4. Stir juice into citrus oil along with grenadine.
5. Prepare grill or preheat broiler ; oil grid or broiler-pan rack.
6. Brush grapefruit slices with 2 tablespoons citrus oil ; reserve.
7. Brush hens with half remaining oil ; sprinkle with salt.
8. Grill hens, skin side-down, 5 inches above medium-hot fire, covered with dome, for 25 minutes or until no longer pink near bone ; turn hens over about 4 times, brushing with remaining oil.
9. During last 5 minutes of grilling time, place grapefruit rounds alongside hens ; grill, covered.
10. Or, broil hens, skin side-down, 6 inches from heat for 10 minutes ; turn skin-side up and brush with remaining oil.
11. Broil 8 to 10 minutes or until no longer pink near bone ; during last 5 minutes of broiling time, place grapefruit rounds on broiler pan.
12. Serve hens with grapefruit rounds.

BON APPÉTIT