Saturday, June 5, 2010

Is That Why They're Called Game Hens?

Of course they're not called game hens because they're so great for pre-game tailgate cookouts, but they could be. I'm not exactly sure when it will happen, but sometime this summer you will reach your grilled chicken limit, and when you do, this simple marinated game hen recipe will be there for you.

The idea here is borrowed from the highly successful Cornell chicken experiments, and uses a similar acid/salt/oil/egg concoction, only this time the part of egg is played by mayo. Needless to say you can season this a million ways, and use any combination of hot chilies, but the little kick the habanero adds is really nice.

You can, and so many of you probably will, use regular old chicken halves for this recipe, but the smaller, sweeter hens are a nice change of pace, and a half of one makes for a perfect picnic-sized portion per person. I hope you give it a try. Enjoy!



Ingredients:
2 Cornish game hens, halved or chicken halves
1 jalapeno pepper, seeded
1 habanero pepper, seeded
4 cloves garlic
2 tablespoon vegetable oil
2 tablespoon sherry vinegar
2 tablespoon mayonnaise
2 teaspoon salt

25 comments:

Patrick said...

Do you have a recipe available for the fried butter beans?

rosemary said...

This fried butter beans idea is awesome too! You sir, have played a big role in expanding my cooking repertoire. Look at me, Im even using the word repertoire!! You are a good teacher. Thank you!

Anonymous said...

The video doesn't work! Please, reload it on the youtube!

Chef John said...

seems to be working. Sometimes YT is just slow to load.

Chef John said...

Thanks RM! Glad i have you speaking French!

Pat, not much of a bean recipe. Just pan-fried in olive oil with some summer savory until they were crusty.

Trucster said...

Canned butter beans? Frozen?? Eager to know. Frank

Chef John said...

canned, rinsed, drained, fried

Chris K. said...

Nice! I grilled a game hen Cornell-style just a couple weeks ago.

You know what else is nice? Bacon-wrapped smoked game hen with a fresh blueberry glaze. Or deep-fried, whole. They're so cute!

AIL said...

Hi Chef John,
I was just wondering can you let the chicken marinate longer than three hours?

Chef John said...

yes, up to overnight

Don Madrid said...

Very nice.

Have you tried cooking the chicken with indirect heat on the BBQ? I find that you get a better product, no flare ups or charring and you don't have to watch it continuously.

Italian Cooking Adventures said...

Hi Chef John!
I’m Maria, an italian girl who is a big disaster in the kitchen,I’m trying to redeem myself from this status and I want to tell you that I learn a lot from your blog, thank you for sharing your talent with us(and sorry for the bad english!)!
Maria

Chef John said...

yes, and as you see (and hear) I did finish them on indirect once they were well browned. I like the grill marks and flavor, so I do both.

Birder said...

Arrgh! I'm so close to being able to do this, EXCEPT for the blender part. Is there a way one can do the mixture by hand? Thanks again, Chef!

Chef John said...

not really. Borrow a neighbors?

small kitchen tables said...

I want to try the one you did with the chicken. It looks delicious!

Tank said...

Chef John,

How do you think this recipe would work if I slow smoked the game hens with apple wood in my smoker @ 250 degress for about 2 1/2 hours.

Tank

Chef John said...

im sure you can smoke them, but not sure of time temp. I would check with some bbq blogger experts!

sian said...

Dude can you tell me what the summer savory is for the fried butter beans? I'm English living in France so it is extremely difficult to find out what American ingredients are in French. Ps you rock nd we are always checkin for new videos. The grilled cheese sandwich is the mutts!!!!!

Chef John said...

savory is a green herb, looks like rosemary, tastes like thyme sort of, and is actually more popular in Europe than the US I believe.

BillW, NH said...

am making this tonight but alas, it's raining hard so will have to do it in the oven, results tomorrow

Aizen said...

I am going to make this for my family and I'm positive that we wont have any leftovers! haha! thanks for the tasty recipies!

Locomotive_breath said...

Hi Chef John

I tried this recipe yesterday (for my 40th birthday) and it was a super success. I used jalapenos and haberneros from my garden. I increased the amount of garlic and also added some Thai smoked chilli powder for some more heat and paprika for color. The marinade smelled really great. I used it on a butterflied young chicken that I grilled pressed down by a cast iron skillet. The end result was delicious chicken that my buddy and I then proceeded to polish off in one sitting :).

Thanks Chef for an awesome recipe that made my birthday special. I actually have a Word document of your recipes that I have tried or want to try and I seem to be adding to it all time. I think you do a terrific job.

philogaia said...

Well, heck. Here it is December and I'm watching a video for grilled (baby) chicken. I'm such a geek. But in case Tank is still reading, I smoke all the time recipes that are grill recipes. Just use a thermometer and pull the chicken out when it reaches done temp. Seems like 2.5 to 4 hours for a regular chicken is about right. Never done game birds. Sounds yummy though. I'll bet the smaller birds smoke up well.

This looks like a great marinade. I take a huge pile of grilled chicken legs to community gatherings several times a year. So far the favorite is tandoori style (mine too.) I'm going to try this marinade with the legs. It looks like a yummy treatment for a bit of nosh.

Aemillyawaty said...

Dear Chef John.
THANK YOU for this amazing recipe. tried it last night, it tasted soooo good, my 5yr old fussy eater daughter ate the whole 1/4 chicken. but i used lemon instead of vineger-out of stock. btw, your blog always show ways to cook in the easiest way since i'm from malaysia (western food is not easily taught here)& now it become my top 10 cooking references!