A delicious entrée that's easy enough for a weekday dinner, yet pretty enough for a dinner party. Serve with: Stir-fried summer squash and red peppers, couscous salad, and seeded Italian bread.
Asking the butcher to halve the game hens saves you a step.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare barbecue (medium heat). Combine olive oil, 4 teaspoons chopped thyme, garlic, lemon peel, lime peel, honey, salt, and pepper in baking dish. Stir marinade to blend well.
Step 2
Place hen halves on work surface and cover with plastic wrap. Pound gently with mallet to flatten slightly. Place hen halves in marinade in dish. Using fingers, rub both sides of hens with marinade. Let marinate 20 minutes at room temperature.
Step 3
Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
Step 4
Arrange hen halves on plates. Garnish with lemon wedges, lime wedges, and fresh thyme sprigs.
