These Citrus Marinated Cornish Game Hens are perfect for a special occasion. Cornish game hens are marinated with orange juice and spices for an aromatic and impressive entree. The result is a dish that is lightly sweet and decadently spiced with a hint of citrus flavor.
Comedian and pianist Victor Borge, affectionately known as “The Great Dane” or “The Clown Prince of Denmark,” may have played a role in bringing Cornish game hens into greater popularity during the 1950s. A Spokesman Review article published on April 18, 1959 claims that his farm in Southbury, Connecticut was one of the largest American producers of Cornish hens. Borge made appearances at supermarkets on behalf of his hens, which gave them something of a celebrity status. The article also includes his favorite recipe, which must be shared. It’s not exactly a kosher recipe, but it’s cute nonetheless!
“Put the hen in a Dutch oven and do him in brown butter for 12 minutes. If you have a piano in the kitchen play the ‘Minuet Waltz’ 12 times. Add a little water. Put the lid on and let simmer. When you have finished playing half ‘The Dance of the Hours,’ dragging it slightly, you’re ready to eat like an epicure.”
I grew up eating Cornish game hens; my grandma made them for my mom as a child, and she passed the tradition on to me. The hens we grew up eating were pretty simple, sprinkled with garlic salt and parsley, then roasted in a hot oven. My mom served them with steamed artichokes and salty chicken-flavored rice; it was my absolute favorite meal growing up. I still make them that way, in fact, and my stepdaughter loves them.
Cooking Cornish game hens can be a bit tricky; though they’re small, they don’t cook very fast. It’s always best to use a meat thermometer to make sure your hens have reached a food safe temperature. I’ve underdone them a couple of times– it’s so disappointing to sit down to a meal, cut into the chicken and realize that it needs to cook for another half hour. Use a thermometer and make sure the juice runs clear to ensure your hens are fully cooked.
Recently, I decided to branch out a bit and infuse my game hens with more flavor. I marinated them in orange juice, brown sugar, and a mix of spices that go well with citrus (a riff on my Spice Broiled Salmon recipe). After marinating, I stuffed the hens with orange slices and roasted them in a hot oven until almost done. I reduced the marinade on the stovetop to a thick sauce, which to my surprise took on a Middle Eastern citrusy barbecue-like flavor– really different and delish. I brushed the thickened sauce onto the top of the hens, then finished roasting them until the skin was dark brown and bubbly.
Holy mother of yum! These are not the game hens I ate growing up. I’ll always have a soft spot for garlic salt and chicken-flavored rice, but this is my new favorite Cornish game hen recipe. I have a feeling you’ll love it too!
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Marinated Cornish Game Hens
8 servings
10 minutes
1 hour 45 minutes
Meat
Description
Cornish game hens marinated with orange juice and spices for an aromatic and impressive entree. Lightly sweet, spiced with a hint of citrus.
Ingredients
- 4 Cornish game hens
- 3 cups cool water
- 1 cup freshly squeezed orange juice
- 1 medium orange
- 1/4 cup brown sugar
- 2 tbsp ground coriander (freshly ground coriander spice is best)
- 1 tsp salt
- 1 tsp allspice
- 1 tsp ginger
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
Recipe Notes
You will also need: Medium mixing bowl, whisk, 2 gallon sized resealable storage bags, large roasting pan, mesh strainer, medium saucepan, basting brush
Instructions
In a medium mixing bowl combine water, orange juice, sugar, salt and spices. Whisk to combine thoroughly.
Rinse hens and trim off any excess fat or skin (do not remove all of the skin, only extra hanging pieces). Place them in gallon sized resealable storage bags (2 to a bag) and divide the brine evenly between the two. The spices may settle in the liquid, so give it a swirl as you're pouring it in.
Squeeze all the air out of the bags and place in a baking dish to prevent any liquid from leaking. Marinate in the refrigerator overnight.
When you are ready to cook the hens, preheat your oven to 400 degrees F.
Place the hens in a roasting pan and reserve the marinade. Tuck an orange quarter inside of each hen, then truss with twine (simply wrap the drumstick ends together and secure with twine).
Brush each hen with 1/2 tbsp of olive oil.
Season with salt and pepper. I use about 1/4 tsp of each per hen. Roast the hens for 90 minutes, turning the roasting pan halfway through cooking to ensure even heat distribution.
Meanwhile, strain the remaining marinade into a medium saucepan and bring to a boil over high heat.
Reduce heat to a a simmer and cook, letting the liquid slowly reduce until the the mixture is the consistency of a barbecue sauce.
Once 90 minutes have passed, remove the hens from the oven and brush them with a generous amount of the sauce.
Return to the oven for an additional 15 minutes, or until the hens reach an internal temperature of 170 degrees F. Serve hot.
Shari Comerford says
What would you serve with the hens?
Tori Avey says
These would all work well:
https://toriavey.com/toris-kitchen/saffron-rice/
https://toriavey.com/toris-kitchen/oven-roasted-root-vegetables/
https://toriavey.com/toris-kitchen/citrus-avocado-salad-with-poppy-seed-dressing/
Leona says
Are you sure they should cook for 90 minutes at 400F degrees?
Ashley at ToriAvey.com says
Hi Leona, Tori’s assistant Ashley here. Yes, this is correct. We have found that Cornish game hens take quite a while to cook completely.
AJ says
Hi Tori,
Am serving two other couples for a total of six for a dinner party using this terrific sounding recipe. Would you vary the temperature/time for a convection oven? Also any ideas for sides to accompany etc?
Thanks so much.
AJ
Tori Avey says
I don’t have any specific guidance on convection, except to share the general tip that it tends to cook about 25% faster and temperature can be lowered by about 25 degrees. But each convection oven varies, so you really should go by internal temperature of the hens to test for doneness. This salad would make a nice accompaniment and would play on the citrus theme: https://toriavey.com/toris-kitchen/citrus-avocado-salad-with-poppy-seed-dressing/
Joyce says
I love Cornish Hens, but I prefer not too complicated. Most of the recipes that are ‘simple’ are not particularly interesting. This recipe is uncomplicated, but interesting. I searched and found, and I’m making it tomorrow. Yes, I know not to add a review until you’ve actually tried the recipe. I still need to thaw the birds, but I’m thinking it will be okay to thaw them in the marinade overnight.
Erica says
So excited to make this for Christmas dinner. I was planning on making cornish hen two ways. Would love if you could share the garlic salt and parsley recipe too! Is it marinated? Literally just garlic salt and parsley? thanks!
Tori Avey says
It’s literally just garlic salt and dried parsley sprinkled on the skin before roasting! Couldn’t be easier. 🙂
Linda Rose says
I am making the Cornish hens tomorrow for Friday night dinner. I have had them butterflied and am marinating them.
Will put orange slices under them when I roast.
How long do you think they will take since they are now halved. I would not think 90 minutes
Tori Avey says
Not sure exactly how long. Best to use a meat thermometer, at 165 degrees F internal temp it’s food safe. I usually cook to 170 because we like ours very well done.
Glais says
Great easy delicious recipe. Added a little honey and less sugar.
PAUL GERARD says
Thank you Tori
I made this recipe for my family on my wifes birthday. She loved it! Everything worked out perfect except I could not get the sauce to thickin so used the sauce on my vegetables and the red potatoes I made too. Delicious.
Tori Avey says
Glad you enjoyed it! If you want to thicken it more in future and find it doesn’t reduce fast enough, you can add a slurry of 1 tbsp cornstarch and cold water, a little at a time, stirring after each addition until the mixture thickens to your liking.
Sue H. says
I found it takes awhile for most of the liquid to evaporate. The syrup will show up when you have just a small amount of marinade left on the bottom of the pot. It’s just enough to give the birds a nice, glazy cover.
Robin M says
Hi, making this for Easter. Instead of using the left over marinate that the raw hens are in, and boil it, could I just make new marinate and boil it? Reading the reviews, I did notice you comment that it is safe to boil the left over marinate, but I was wondering if I could use a fresh batch.
Tori Avey says
Hi Robin– yes, of course. Feel free! 🙂
Rebecca says
Delicious! Made for a perfect Thanksgiving dinner for one! Will definitely have again!
The only issue I ran into was since I only made one, I quartered the marinade amount. So, when boiling to make the sauce, there was not really enough. Next time I’ll make more marinade 🙂
Thank you for posting, I’m already excited to have it again!
Dave A says
I making only making 2 hens. Should I still roast at 400 degrees? Also, would you serve 1 per person and do they split easily when cooked.
Thanks.
Tori Avey says
Hi Dave, they split easily. Yes, roast at the same temperature as the recipe instructs, just keep an eye on it for doneness as it may cook slightly faster with two instead of four (it may be the same though… just check internal temp to be safe). In our family one half per person seems to be enough, but it can depend on how many people light dark meat vs. light, or if you have some healthier appetites at the table.
Carol says
What kind of potato dish would go well with the cornish Hens. Thinking of Thanksgiving.
Tori Avey says
Hi Carol! I would serve this sweet potato dish: https://toriavey.com/toris-kitchen/spicy-roasted-sweet-potatoes/ Or maybe this: https://toriavey.com/toris-kitchen/smoked-paprika-roasted-potatoes/
Elizabeth Shatzkin says
I want to make this for Sukkot but need something I can make ahead and freeze. Will this recipe work for that? Thanks
Ashley at ToriAvey.com says
Hi Elizabeth, Tori’s assistant Ashley here. In my opinion, this recipe is not best for making ahead and freezing.
Gabby says
Have them marinating right now! Can’t wait to see how they come out, I have a small family so I’m only doing two hens
Julian. P Hunt says
Culinary student at George Brown College in Toronto – making this for a dinner party for this coming Friday for some fellow Cheffy students – will comment how it turns out.
Thomas Neeves says
How long until The marmalade thickens up?
Ashley at ToriAvey.com says
Hi Thomas, Tori’s assistant Ashley here. I can’t give an exact time, but I’d say around 10-15 minutes or so. Just keep a close eye on it.
Toni says
Do you add liquid to roasting pan? seems like it will burn in pan cooking high temp for that long. Ill be making this today. I should have that of this sooner !!
Tori Avey says
The hens will render their own fat as they cook, they shouldn’t need any additional liquid.
Louise Roumagoux says
This is an excellent recipe. I didn’t have fresh squeezed oj, so used frozen concentrate (a full cup because I love orange flavor), forgot the ginger powder, and added some hoisin sauce and a little honey (and just a little less brown sugar). I also found that the hens cooked faster than the recipe – with basting tevery 5″ for the last 15″ – about 1.5 hours in total. We also used the reduced marinade as a sauce on the chicken (and amaranth/millet veggie pilaf we ate as a side). It was delicious! We’re already talking about using the marinade with pork and chicken. And all this yumminess with only being able to marinade the hens for about five hours. Thank you very much for a wonderful dinner. And this is the first such review I’ve ever written. ?
Gillian NW says
This recipe was perfect!
Paul winter says
What temp do you set the oven for? Seems like a long time to cook…..temp must be low?
Ashley at ToriAvey.com says
Hi Paul, Tori’s assistant Ashley here. The oven should be set to 400 degrees F. It may seem like a long time for such a high temp, but we’ve found that cornish game hens take a good amount of time to cook thoroughly.