Recipe Category: Lunch-Dinner
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Ingredients
- 2 Cornish game hens
- 1/2 cup (120 ml) lime juice
- 1/2 cup (120 ml) lemon juice
- 1/4 teaspoon orange extract
- 1 tablespoon (1.5 g) Splenda
- 1 cup (240 ml) tequila
- 1/4 medium onion, minced fine
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) worcestershire sauce
- 1 whole jalapeno, seeded and minced fine
Method
- Wood chips or chunks, soaked for at least 30 minutes
- A couple of hours before dinnertime, get the grill going for indirect cooking (put the coals on one side of the grill or light only one side)
- Add the wood chips or chunks and place the hens on the grill
- Baste the hens every 30 minutes or so with the reserved marinade using a clean utensil each time
- Smoke the hens for about 2 1/2 hours or until their leg joints move freely
- An instant-read thermometer inserted into the thickest part of the meat (but not touching the bone) should register 180 to 185°F (85°C)
- Remove the birds from the grill and allow them to sit for 5 to 10 minutes before carving
- While the birds are resting, bring the reserved marinade to a boil, and boil it hard for at least 3 or 4 minutes
- Thicken it a little with guar or xanthan, if you like, and serve as a sauce with the hens
Makes 2 whole bird servings or 4 smaller servings
- Assuming 2 servings, 16 grams of carbohydrate and 1 gram of fiber-if you consume all of the marinade
- If you just have a spoonful or so 2 or 3 grams of usable carb; 59 grams of protein
Full List of Lunch-Dinner Recipes
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