Recently I was at Costco and came across a six pack of Cornish hens. I can’t tell you the last time I had them, much less bought them. But they are delicious and bring back memories of my mom – she loved making them, especially around the holidays. I remember one Thanksgiving she did individual Cornish hens instead of turkey and I thought that was just so freaking cool haha!
I’ve only ever prepared these little birds one way, and it’s with this ridiculously easy recipe for Drunken Cornish Hens, which a friend gave me so many years ago. I’m very excited I recently found the recipe so I could bring back this favorite and share it with you!
Ingredients
To prepare multiple hens, just double/triple/etc each ingredient below!
- 1 Cornish hen
- 1 half full can of beer
- dry rub
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 Tablespoon any dried herbs (rosemary, thyme, Italian seasoning)
- 3/4 Tablespoon cumin
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon black pepper
- 1/2 Tablespoon kosher salt
How to make it
Prepare the grill, set heat to medium high.
Combine all the seasonings for your dry rub, then sprinkle it generously inside and on the outside of each hen. PS this recipe makes a LOT of dry rub but if you’re being generous with it, you should use almost all of it!
Then prop each hen up by placing the half full can of beer inside the cavity.
Grill for about 40 minutes, checking periodically. Use a sharp knife to slice between the thigh and breast – if the juices run clear it’s done. If not, continue to cook in additional 5 minute increments until the internal temperature on an instant read thermometer reaches 180°F when inserted into the inner thigh.
The beer keeps the meat nice and juicy and that dry rub is totally out of this world, finger-licking good!!!
Drunken Cornish Hen
Ingredients
- 1 Cornish hen
- 1 half full can of beer
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 Tablespoon any dried herbs rosemary, thyme, Italian seasoning
- 3/4 Tablespoon cumin
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon black pepper
- 1/2 Tablespoon kosher salt
Instructions
- Prepare the grill, set heat to medium high.
- Combine all the seasonings for your dry rub, then sprinkle it generously inside and on the outside of each hen. Then prop each hen up by placing the half full can of beer inside the cavity.
- Grill for about 40 minutes, checking periodically. Use a sharp knife to slice between the thigh and breast - if the juices run clear it's done. If not, continue to cook in additional 5 minute increments until the internal temperature on an instant read thermometer reaches 180°F when inserted into inner thigh.