Adobo Grilled Cornish Hens
This Adobo Grilled Cornish Hens recipe is packed full of salty and savory flavors. The Cornish hens are rubbed with adobo seasoning separately as the breasts absorb too much salt otherwise. They are topped with agave to sweeten the flavoring when grilling these birds. The Bok choy is steamed in a vegetable broth with ground ginger for some umami flavor notes. The fingerling potatoes are diced up extra small for maximum crispiness. Seasoned with garlic salt and oil these potatoes serve as the complementary base for this flavorful dish. – Kara, The Accidental Chef
Serves 5
Ingredients:
For the Cornish Hens:
- 2 Cornish Hens
- 1 tbsp of adobo seasoning
- 1 tsp of adobo seasoning
- 1/2 tsp of garlic salt
- 2 tbsp of Agave
For the Potatoes:
- 1/2 tsp of garlic salt
- 1/4 tsp of black pepper
- 1 tbsp of sunflower oil
For the Bok choy:
- 3 baby Bok choy, with the bottoms cut off, cleaned
- 1/4 cup of vegetable broth
- 1 tsp of ground ginger
Directions:
Preheat the oven to 400 degrees.
Slice the potatoes into quarters.
Place the potatoes into a mixing bowl and add 1/2 tsp of garlic salt, 1/4 tsp of black pepper.
Mix together thoroughly.
Then add 1 tbsp of sunflower oil. Mix again.
Place the potatoes onto a baking sheet that has parchment paper lining it.
Bake the potatoes for 30 mins or until golden brown on the bottoms. And set aside.
Break the breasts of the Cornish hens by firmly pressing down with your hand on the breasts.
Deskin the Cornish hens by placing your fingers underneath the skin and pulling it off.
Then cut up the breasts down the middle, and then cut the loose from their sides. Place the breasts into a separate smaller bowl.
Cut up the wings (their skin can remain on) and place them into a large bowl.
Cut up the thighs and drumsticks and place those into the larger bowl.
In the larger bowl, add together the 1 tbsp of adobo seasoning and 1/2 tsp of garlic salt to the Cornish hen thighs, drumsticks, and wings.
Then massage 1 tbsp of agave into those pieces. Set aside.
In the smaller bowl with the breasts, add 1 tsp of adobo seasoning and rub that seasoning in well.
Then add 1 tbsp of agave to breasts.
Preheat the grill to a medium high level (350-400 degrees) and place the Cornish hens on for 8 mins and then flip them and cook for an additional 5-6 mins.
Remove from the grill and set aside.
In a large saucepan over medium high heat, add the 1/4 cup of vegetable broth and 1 tsp of ginger.
Whisk together.
As soon as the mixture starts to boil, add the Bok choy.
Sprinkle the Bok choy with garlic salt and cover the pot.
Cook until the Bok choy is soft at the base.
To serve, add your potatoes to the plate first, then the ginger steamed Bok Choy, and 2 pieces of the grilled Cornish hen.
Serves 5 | Calories per serving: 659 | Fat: 36.6 g | Carbs:36.4 g | Net Carbs: 33.2 g | Protein: 49 g |Iron: 14.8 %
