Pollo Asado Style Cornish Hens

Ingredients

• 2 Cornish hens (spatchcocked (backbones removed))
• 2 tbsp Achiote paste
• 0.5 cup Orange juice (freshly squeezed)
• 2 tbsp Lime juice
• 4 cloves Garlic (minced)
• 1 tsp Dried oregano
• 0.5 tsp Cumin
• 1 tsp Salt (or to taste)
• 0.5 tsp Black pepper
• 2 tbsp Olive oil

Steps

1. 1

   Prepare the Cornish hens by spatchcocking them: use kitchen shears to cut along both sides of the backbone to remove it, then flip the bird over and press down firmly on the breastbone until it cracks and the hen lies flat.

2. 2

   In a small bowl, whisk together the achiote paste, orange juice, lime juice, minced garlic, dried oregano, cumin, salt, black pepper, and olive oil until the paste is fully dissolved and the marinade is smooth.

3. 3

   Place the hens in a large bowl or resealable bag and pour the marinade over them, ensuring they are completely coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.

4. 4

   Preheat your grill for two-zone cooking (direct and indirect heat) using charcoal. Aim for a medium-high temperature of around 375°F (190°C).

5. 5

   Place the hens on the grill, skin-side up, over the indirect heat zone. Close the lid and cook for approximately 35-40 minutes.

6. 6

   Flip the hens to the skin-side down over the direct heat for the last 5-10 minutes to crisp the skin, watching closely to prevent burning from the fat drippings.

7. 7

   Remove the hens from the grill once the internal temperature reaches 165°F (74°C) in the thickest part of the breast.

8. 8

   Let the hens rest for 10 minutes before cutting them in half to serve.

Notes

Achiote paste is essential for the signature red color and earthy flavor of pollo asado. If you cannot find Cornish hens, this marinade works perfectly for a whole chicken, though cooking time will increase to about 60-75 minutes.

Nutrition per serving

• main
• bbq
• grilled
• chicken
• mexican-style
• dinner
• gluten-free