Jamaican Cornish Hens

Cornish hen is a fancy name for a small chicken.  The Jamaican sauce used to marinate the hens will add extra warmth to any fall dinner.  This is an elegant and easy dish to serve.  With a little preparation the night before, this entree can be on the table in 35 minutes.

2 Cornish hens, split in half lengthwise with a sharp burcher's knife

Jamaican Marinating Sauce:

1/3 Cup barbeque sauce of your choice or hot sauce

1 Cup chopped scallions

1 peeled garlic clove

1 ½ teaspoons prepared yellow mustard

2 Tablespoons fresh lime juice

2 teaspoons dried thyme

2 ½ teaspoons ground allspice

½ teaspoon cinnamon

1 ½ teaspoons ground black pepper

1 ½ teaspoons salt

1 ½ teaspoons sugar

In a blender or small food processor, combine all the marinating sauce ingredients and puree till it forms a smooth paste.  Coat the split hens on all sides with the paste and place them in a zip-lock bag to marinate overnight (or at least 8 hours) in the refrigerator. To roast in an oven, arrange the marinated hen halves on a sprayed baking sheet in a single layer.  Toss the remaining marinade. Bake at 375 for 35 minutes or until the juice runs clear when the thigh is pierced. Serves 4.

---