Jerk Cornish Hens

Directions

1. 1
   Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce.
2. 2
   Refrigerate 1/4 cup for serving.
3. 3
   Season the hens all over with salt and pepper; poke a few holes into the bone side.
4. 4
   Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan.
5. 5
   Cover and refrigerate for 2 to 4 hours.
6. 6
   Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side.
7. 7
   For a gas grill, turn off one of the burners after preheating.
8. 8
   Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire).
9. 9
   Cover and cook until the hens are golden brown, about 15 minutes.
10. 10
    Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes.
11. 11
    (A thermometer inserted into the thickest part should read 160 degrees.)
12. 12
    Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
13. 13
    Photography by Con Poulos