The savory flavor and delicious aroma of crispy bacon and marjoram mixed with a fragrant marinade of thyme, dry mustard, and cider vinegar gives grilled Cornish hens a taste you’ll want to keep experiencing.
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Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Set up grill for indirect cooking: For gas grill, preheat all burners on high. Turn one burner off; place food over “off” burner. Reset remaining burner(s) to medium. Close lid. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium.
Cook bacon in a medium skillet over medium-high heat until crisp, stirring frequently. Remove from heat. Chop bacon and place bacon and 2 teaspoons drippings in a small bowl, set aside. Blend vinegar, 1 1/4 teaspoons marjoram, 3/4 teaspoon thyme, 1/4 teaspoon seasoned salt and dry mustard into bacon drippings in skillet, cooking and stirring over medium-low heat until blended.
Spray a 12 x 18 inch sheet of heavy-duty aluminum foil lightly with nonstick cooking spray. Combine potatoes, onion, cooked bacon mixture, remaining 1/2 teaspoon marjoram, 1/4 teaspoon thyme, salt and garlic pepper on foil. Top with an additional 12 x 18 inch sheet of heavy-duty foil, folding and crimping edges to seal and allowing room for expansion.
Rinse hens and pat dry. Secure wings to hens and tie legs together with string, if desired. Rub hens with bacon dripping-herb mixture.
Place hens (not touching) over indirect heat on grill. Grill hens, covered, 25 minutes. Place potato packet over hot coals. Grill, covered, 25 to 35 minutes or until hens are done (internal temp 180ºF) and potatoes are tender, turning potato packet over once.