In Memory Of Karen Nicole Smith, 1972 - 2016

Jamaican Jerk Cornish Hens.


Agreeable, making ‘jerk’ in the oven cannot compare to the results you get on an outdoor grill, primarily if you can source pimento wood. However, with it being winter in Canada and at the time of making this Jerk Cornish Hens, the temperature was -5 C. In previous years, I’d brave the temps and go outside on my smoker and rock this recipe, but I’m getting old, and my Caribbean bones were not built for that cold.

2 Cornish hens
2-3 tablespoons Jamaican Jerk Marinade
2 tablespoons olive oil
1 lime or lemon
2 scallions (rough chopped)
6 sprigs thyme
1 tablespoon dark soy sauce
1 1/2 tablespoon brown sugar
3/4 tablespoon grated ginger

Optional – I used about 1 1/2 tablespoon Bone Sucking Rub

Notes! Please follow along with the video below, as much more about the recipe is discussed there. I used a spicy Jamaican Jerk Marinade, so I didn’t have use to add additional heat. However, you may add a bit of Scotch Bonnet pepper or Scotch Bonnet Peppersauce if you like extra spicy jerk.

Let’s put the Jerk rub together while the oven pre-heats to 375 F. Add the jerk marinade (I used store-bought marinade), oil, lime juice, ginger, soy sauce, and ginger in a bowl. Whisk together.

Trim off any extra fat and skin from the Cornish hens (wash as you’d wash meats if that’s what you do) and coat the hens with the marinade, including the cavity of the birds. Place the thyme and scallions in the cavity of the hens.

Tie the legs as shown in the video and tuck the wings under—dust with the Bone Sucking Rub or any dry rub you like.

For best results, you should allow the seasoned Cornish hens to marinate for at least 2 hours. I didn’t.

Spray the baking tray with cooking spray or line it with foil for easier clean-up after. For even roasting, may I recommend placing the hens on a rack?

Roast uncovered for the first 15 minutes, then lightly tent them with foil until the 50-minute mark. After which, remove the foil and roast for an additional 5-10 minutes. Be mindful that you’ll need to keep an eye on things for the final 5 minutes as there’s sugar in the marinade, which can easily cause the Cornish hens to burn.

You’ll notice that I didn’t add any salt to the recipe as I found that the jerk marinade, soy sauce, and rub I used all had a sodium element to them.

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