Herbed Cornish Hens With Potato Kabobs
Description
These Herbed Cornish Hens offer a delightful balance of crispy skin and tender meat, enhanced by a rich, aromatic rub of cream cheese, garlic, thyme, and parsley. The secret lies in slipping the flavorful mixture under the skin, ensuring every bite is infused with savory herbs. Served with rustic red potato kabobs brushed in olive oil and rosemary, this dish brings a touch of sophistication to your grill or broiler. The potatoes become lightly charred and crispy on the outside while remaining creamy within. Perfect for summer gatherings, romantic dinners, or a special weekend meal, this recipe delivers impressive results with manageable effort. It&# 226;ÂÂs a hearty yet refined main course that satisfies both the eye and the palate.Ingredients
Directions
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In a small bowl, combine the softened cream cheese, 2 tablespoons grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1/2 teaspoon dried thyme leaves, 1/2 teaspoon minced garlic, and 1/4 teaspoon black pepper. Mix until smooth and well-blended.
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Prepare the Cornish hens by removing the backbone and cutting each hen in half. You should have 8 pieces total.
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Gently loosen the skin over the breast and legs of each hen piece. Place 1 tablespoon of the herbed cheese mixture under the skin, pressing firmly to spread it evenly over the meat.
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Cut 2 pounds of medium red-skinned potatoes in half. Boil them in salted water until just tender but not mushy, about 10-12 minutes. Drain and let cool slightly.
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Thread the boiled potato halves onto 6 metal skewers. Brush the potatoes and the skin side of the hens with 3 tablespoons of olive oil. Season lightly with 1/4 teaspoon salt.
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If grilling, place the hens skin-side down on the grill grate, about 4-6 inches above the heat source. Arrange the potato skewers on the grill as well.
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Grill the hens for 17-20 minutes, turning once halfway through, until the meat is no longer pink near the bone and juices run clear.
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Grill the potato kabobs, turning occasionally, until they are lightly charred and heated through, about 3-5 minutes.
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Sprinkle the grilled potatoes with additional salt and top 4 of the skewers with chopped fresh rosemary.
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Alternatively, to broil, place hens and potato kabobs on a broiler-pan rack 3 to 4 inches from the heat source. Cook following the same timing as grilling, watching carefully to prevent burning.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 342.0kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 21.0g105%
- Cholesterol 87.0mg29%
- Sodium 321.0mg14%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.0g0%
- Sugars 1.8g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the cream cheese is fully softened at room temperature before mixing with the herbs and Parmesan to achieve a spreadable consistency.
If using wooden skewers for the potato kabobs, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
When broiling, keep a close eye on the food as oven temperatures can vary; the skin may brown faster than the meat cooks through.
Leftover herbed cream cheese mixture can be stored in an airtight container in the refrigerator for up to 3 days.
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