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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 1.In bowl, mix marinade ingredients. Add hens; coat. Cover; chill xis to twelve hours.
2.Meanwhile; make salsa: Brush vegetables with oil; grill 8 minutes on high or until charred. Cur kernals from corn. Peel peppers. Dice peppers and celery. In bowl, toss vegetables with remaining oil and ingredients.
3.Grill hens 4 inches from heat source 15 minutes on high, turning once, or until juices run clear when pierced.
| Ingredients:
1/4 Cup(s) Fresh lemon juice
3 Tablespoon(s) Fresh oregano
2 Tablespoon(s) Grated lemon zest
3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Black pepper
1/4 Teaspoon(s) Cayenne pepper
3 Tablespoon(s) Olive oil
3 Pound(s) Cornish hens, split
3 Ears corn
1 Italian frying pepper, halve
1 Red pepper, quartered
1 Yellow pepper, quartered
1 Celery stalk
3 Tablespoon(s) Chopped fresh basil
2 Cloves garlic, crushed
1/4 Teaspoon(s) Pepper |
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