Steaming of crab legs with beer and onion and seasoning. Even individuals who assert they don’t like crab say they taste fantastic. I enjoy drizzling them in melted butter!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 2 |
| Yield: | 2 cornish game hens |
Ingredients
- 2 Cornish game hens
- 6 tablespoons Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon ground paprika
- ½ teaspoon olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon ground thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried savory
Instructions
- Place Cornish game hens in a large resealable plastic bag.
- Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
- Preheat grill for low heat and lightly oil the grate.
- Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
- Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.
- For a delicious dipping sauce, combine Greek yogurt, fresh dill weed, lemon juice and zest, and some garlic sauce in a bowl. Taste and mix ingredients until you have something that you like. Use this to dip your chicken into while you eat.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 552 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
It was too cold to use the grill outside, so I used my oven. Prior to cooking, I split the hen and cooked for 30 minutes in a cast-iron skillet. I also used the broiler to brown skin for about 10-15 minutes. I also changed the ingredients: had no dried savory so I added 1/8 tsp of nutmeg, cumin, cardamom, and chinese 5 spice. I also used a Tbsp of butter at the end to baste the hen. I was unable to upload a picture, sorry!