Pollo Asado Style Cornish Hens

Ingredients

• 2 Cornish game hens (spatchcocked (backbone removed))
• 2 tbsp Achiote paste
• 0.5 cup Orange juice (preferably fresh squeezed)
• 2 tbsp Lime juice
• 4 Garlic cloves (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

   Spatchcock the Cornish hens by using kitchen shears to cut along both sides of the backbone. Remove the backbone and press down firmly on the breastbone to flatten the birds.

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. Refrigerate and marinate for at least 1 hour, or up to 4 hours.

4. 4

   Preheat your ceramic grill (or charcoal grill) for indirect cooking at 375°F (190°C).

5. 5

   Place the hens on the grill grate, skin-side up. Close the lid and roast until the internal temperature of the thickest part of the breast reaches 165°F (74°C), typically 45 to 55 minutes.

6. 6

   Remove the hens from the grill and let them rest for 5-10 minutes before serving to allow the juices to redistribute.

Notes

The achiote paste provides the signature deep orange color and earthy flavor typical of Pollo Asado. If you cannot find Cornish hens, this recipe works equally well with a whole spatchcocked chicken, though cooking time will increase to approximately 60-75 minutes.

Nutrition per serving

• main course
• grilled
• bbq
• chicken
• cornish hen
• mexican-style
• high-protein
• summer