Pollo Asado Style Cornish Hens
Pollo Asado Style Cornish Hens
Ingredients
For the Cornish Hens
- 4 Cornish hens, about 1 1/2 pounds each, spatchcocked
For the Pollo Asado Marinade
- 1 cup orange juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- 1/4 cup white vinegar
- 6 cloves garlic, minced
- 1 tablespoon achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
To spatchcock the Cornish hens: Place each hen breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone. Remove the backbone. Flip the hen over and press firmly on the breastbone to flatten it.
⏱️ 10 min
- 2
Prepare the marinade: In a large bowl, whisk together the orange juice, lime juice, white vinegar, minced garlic, achiote paste, ground cumin, dried oregano, smoked paprika, black pepper, kosher salt, and olive oil until well combined.
⏱️ 5 min
- 3
Marinate the hens: Place the spatchcocked Cornish hens in a large resealable bag or a shallow dish. Pour the marinade over the hens, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 10 min
- 4
Preheat the oven: When ready to cook, preheat your oven to 400°F. If grilling, preheat your grill to medium-high heat (about 400°F).
⏱️ 10 min•🌡️ 400
- 5
Roast the hens: Remove the hens from the marinade, allowing any excess to drip off. Place them skin-side up on a wire rack set over a baking sheet. Roast for 45-50 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh, and the skin is nicely browned and crispy.
⏱️ 50 min•🌡️ 400
- 6
Alternatively, grill the hens: Place the hens skin-side down on the preheated grill. Grill for 5-7 minutes per side, then move to indirect heat, close the lid, and continue grilling for another 30-40 minutes, or until the internal temperature reaches 165°F. Flip occasionally to ensure even cooking and browning.
⏱️ 50 min
- 7
Rest and serve: Once cooked, remove the hens from the oven or grill and let them rest for 5-10 minutes before carving. Garnish with fresh cilantro and serve with lime wedges, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo Asado Style Cornish Hens
For the Cornish Hens
- 4 Cornish hens, about 1 1/2 pounds each, spatchcocked
For the Pollo Asado Marinade
- 1 cup orange juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- 1/4 cup white vinegar
- 6 cloves garlic, minced
- 1 tablespoon achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
To spatchcock the Cornish hens: Place each hen breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone. Remove the backbone. Flip the hen over and press firmly on the breastbone to flatten it.
⏱️ 10 min - 2
Prepare the marinade: In a large bowl, whisk together the orange juice, lime juice, white vinegar, minced garlic, achiote paste, ground cumin, dried oregano, smoked paprika, black pepper, kosher salt, and olive oil until well combined.
⏱️ 5 min - 3
Marinate the hens: Place the spatchcocked Cornish hens in a large resealable bag or a shallow dish. Pour the marinade over the hens, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 10 min - 4
Preheat the oven: When ready to cook, preheat your oven to 400°F. If grilling, preheat your grill to medium-high heat (about 400°F).
⏱️ 10 min•🌡️ 400 - 5
Roast the hens: Remove the hens from the marinade, allowing any excess to drip off. Place them skin-side up on a wire rack set over a baking sheet. Roast for 45-50 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh, and the skin is nicely browned and crispy.
⏱️ 50 min•🌡️ 400 - 6
Alternatively, grill the hens: Place the hens skin-side down on the preheated grill. Grill for 5-7 minutes per side, then move to indirect heat, close the lid, and continue grilling for another 30-40 minutes, or until the internal temperature reaches 165°F. Flip occasionally to ensure even cooking and browning.
⏱️ 50 min - 7
Rest and serve: Once cooked, remove the hens from the oven or grill and let them rest for 5-10 minutes before carving. Garnish with fresh cilantro and serve with lime wedges, if desired.
⏱️ 10 min