Grilled Cornish Game Hens

Let's Cook

1. Step 1.

   The day before serving, rinse 2 whole game hens (about 2½ pounds each) and pat dry with paper towels. Using a sharp knife, cut each hen in half by cutting along both sides of the breastbone from top to bottom; discard the breastbone or save for stock. Coat the hen halves with 2 tablespoons extra-virgin olive oil, then liberally season all over (including the underside) with 2 tablespoons Beef Rub. Place the seasoned hens on a small baking sheet and refrigerate uncovered for up to 24 hours to dry-brine.

2. Step 2.

   About 30 minutes before cooking, remove the hens from the refrigerator to let them come to room temperature. Prepare your grill for direct and indirect cooking zones (e.g., charcoal banked to one side or gas burners set to high on one side, low on the other).

3. Step 3.

   Place the hens breast side down over direct heat. Sear for 3 to 4 minutes (or up to 10 minutes depending on grill heat and distance from coals) until a nice golden-brown sear develops. Flip the hens and move them to the indirect side of the grill.

4. Step 4.

   Cook the hens over indirect heat for 10 to 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast and thigh registers at least 160°F. Remove the hens from the grill and let rest for 5 minutes before serving.