Grilled cornish hen from Stefano Faita
- Split each hen in two by cutting through the spine with a chef ’s knife or cleaver.
- Place the hens flat, skin-side up, on a cutting board. Press down on the hens firmly with your hands to flatten as much as possible.
- Transfer hens to a square or rectangular baking dish. Season with salt and pepper.
- Mix together the olive oil, rosemary, thyme, hot pepper flakes, lemon juice, and garlic in a small bowl.
- Cover the hens with ¾ of the marinade and refrigerate, covered, for 8 to 12 hours. Refrigerate the remaining marinade.
- When ready to cook the hens, preheat grill to medium-high. Heat two aluminum foil wrapped bricks for 15 minutes.
- When they're good and hot, turn off one barbecue burner and place hens skin-side down on grill over the unlit burner.
- Place a brick on top of each hen. Close the lid and cook for 10 to 12 minutes, or until skin starts to lightly brown.
- Turn hens over and transfer them to the lit side of the grill. Place them skin-side up, or else they will become charred. Replace the bricks on the hens and continue cooking for 10 to 12 minutes.
- Remove the bricks and turn hens over one last time. Continue cooking a few more minutes until the skin is nice and crispy and a thermometre inserted in the meatiest part of the thigh indicates 77°C (170°F).
- Remove hens from the grill and set on a cutting board covered with foil for about 10 minutes. In the meantime, grill the lemons on the barbecue.
- Cut the hens in half, sprinkle with fleur de sel, and top with the reserved marinade.Serve half a hen per person alongside green beans amandine cooked in a foil packetand a grilled half-lemon.