Cornish Hens are petite and incredibly tender.  They can be roasted whole and served one per person for an elegant meal.  They can also be spatchcocked and grilled to great effect: since they’re so small, the skin crisps and the meat inside cooks quickly, staying moist and tender, with no danger of drying out before being thoroughly cooked through.  Our Cornish Hen Trims aren’t the prettiest birds, but they are economical and delicious, and this is one of our favorite summer meals.

• 4-6 Cornish Hen Trims, backbone removed (use kitchen shears; reserve necks and backbones for making soup another time)
• 3 cloves garlic
• 1 sprig fresh rosemary, diced
• 3 tablespoons harisa spice, or a combination of cumin, paprika, garlic powder
• 2 lemons, cut in quarters
• 1/4 cup olive oil

Make the marinade
Combine garlic, spices and olive oil in a ziplock bag.  Squeeze lemon quarters slightly into the mixture. Add chicken and toss to coat. Marinate 30 minutes.
Grill
Light grill and create a hot and cool zone.  Sear hens over high heat, 3-5 minutes, breast side down.  Transfer to the cooler side of the grill and cook, bone-side down, until meat is tender, approximately 3-7 minutes more.  Add lemon wedges to the grill after you flip the chicken and char gently.
Serve
Serve with bread, grilled asparagus, a green salad, potato salad, and chocolate mouse for dessert.