Categories: Chicken
Ingredients
- * 4 Scotch bonnet or habanera chilies, stemmed and halved
- * 5 small Scallions (green onions), cut into 2-inch lengths
- * 2 teaspoons chopped Thyme
- * 1 teaspoon Garlic powder
- * 1/4 cup light Brown Sugar
- * 1 tablespoon Soy Sauce
- * 1 tablespoon Dark Rum
- * 2 tablespoons water
- * Kosher salt and freshly ground pepper
- * 4 Cornish game hens (about 2 pounds each)
- * Note: the prep time does not include overnight marinade
Directions
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1. In a blender, puree the Scotch bonnets with the scallions, thyme, garlic powder, brown sugar, soy sauce, dark rum and water. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of pepper.
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2. Using kitchen scissors, cut out the backbone of each hen (don’t worry it’s easy). Press down on the breasts to flatten the hens. Set them in a baking dish and coat them all over with the jerk paste. Cover and refrigerate overnight.
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3. Preheat the oven to 300 degrees. Set the hens on 2 large rimmed baking sheets and bake for 45 minutes, until firm but not browned or cooked through.
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4. Meanwhile, light a grill. Grill the hens over moderately high heat, turning occasionally, until cooked through and lightly charred in spots, about 20 minutes. Transfer the hens to a platter and let rest for 10 minutes before serving. Note: if you are not grilling use the broil method which is the method I used.