Cornish Hens & Plums on Baby Spinach
Submitted by torrithomas
Grilled Cornish hens with a honey-cumin plum rub tucked under the skin, served on baby spinach with grilled plums and balsamic vinaigrette. A showstopping summer grill dinner.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the dish you bring to the table when you want gasps. Grilled Cornish hens with golden, crispy skin sitting on a bed of fresh baby spinach, surrounded by caramelized grilled plums. It looks like a magazine cover.
The secret is a spiced plum mixture tucked under the skin of each hen: chopped ripe plums, honey, cumin, balsamic vinegar, and celery seeds that melt into the meat as it grills. The remaining plum halves get skewered and grilled alongside until charred and jammy.
A cumin-spiked balsamic vinaigrette ties everything together. Make it hours ahead so the flavors have time to get acquainted.
Chef Tips
- Lift the breast skin gently with your fingers, working from the cavity end. Be careful not to tear it or the plum mixture will leak out.
- Grill breast-side down first for 20 minutes to render the fat and crisp the skin, then flip to finish.
- Soak bamboo skewers for at least 30 minutes before threading the plums. Dry skewers catch fire on the grill.
- Use ripe but still firm plums. Overripe ones will disintegrate on the grill.
Ingredients
Directions
Several hours or day before serving, prepare Balsamic Viniagrette: In pint jar with tight-fitting lid, shake all ingredients.
Cover and set aside until ready to serve.
About 1 hour before serving, heat indoor or outdoor grill to medium.
Coat grill rack with nonstick cooking spray.
On cutting board, finely chop 2 plum halves.
In bowl, mix chopped plum, the onion, vinegar, honey, cumin, salt, celery seeds, and pepper.
Lift skin on breasts of hens and spread ¼ of plum mixture under each.
Arrange hens, breast-side down, on grill rack 6 inches above heat and grill until golden brown--about 20 minutes.
Meanwhile, thread remaining 8 plum halves on several thin metal or soaked bamboo skewers.
Turn hens and grill on remaining side 15 to 20 minutes or until juices run clear when trhigh is pierced with fork.
Brush plums with some of Balsamic Vinaigrette and grill 3 minutes on each side.
Pour remaining Vinaigrette into cruet.
To serve, on large platter arrange spinach in an even layer.
Place hens on top.
Remove plums from skewers and arrange with hens.
Pass Balsamic Vinaigrette.
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