4 Servings 25 min Cook
2 Cloves, minced Garlic
3 Tbsp Olive Oil
1 1/2 Tbsp Rosemary
1 0 Tbsp, chopped Basil
1 Tbsp Thyme
4 Bird whole Cornish Game Hens, Meat Only
2 Tbsp, crumbled Bay Leaf
PREPARATION: Chop basil, rosemary, bay leaves, garlic.
Cut out cornish hens' backbones and split birds in half.
Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes.
Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more.
Transfer poussins to a platter and let stand 10 minutes.
