Grilled Cornish Hens With Rosemary Vinaigrette
1/2 cup lemon juice
1/2 cup olive oil
1 tablespoon rosemary; chopped, fresh
1 cl garlic; minced
1 salt and pepper; to taste
2 teaspoon red wine vinegar
3 cornish hens; split in half

Oil, rosemary, garlic, salt, pepper and vinegar in a mixing bowl. Place the hen halves in a shallow dish and pour half of the mixture over them. Turn to coat. Set aside for 10 minutes. Remove hens from the ma rinade and place, bone side up, on a rack. Grill or broil 6 inches from a hot fire for 10 minutes per side, turning once and basting with the remaining marinade.

Yield: 6 servings

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