Honey-Lime Glazed Cornish Game Hens!

Hello, hello!

It’s going to be another scorcher here. How’s the temps where you are? Make sure you’re staying hydrated!


Here are some great tips from Runner’s World on staying hydrated during summer training. This is also really great information even if you’re not training! Being dehydrated can affect you in ways that aren’t fun. Splitting headaches, fatigue, sluggishness – YUCK!

Okay, the PSA portion of the blog is over. Now, on to the good stuff! 🙂

Remember those Cornish game hens I picked up at the store? Oh yeah, hens + grill = YUM!

I used a recipe I found in my Weber’s Big Book of Grilling – Honey-Lime Glazed Cornish Game Hens. So delicious!

You’re supposed to marinate the chicken for 2-3 hours in the fridge but, speaking from experience, it will still be tasty even if it only gets an hour. I promise.

They’re really easy to make and definitely worth the time! They take about 30-45 minutes to cook over indirect heat.

Did you know that the temperature outside can have an effect on the temperature inside your grill? Yep, sure can! Here are some great tips on hot and cold weather grilling – because the only things that should prevent you from grilling are a thunderstorm or a blizzard. Once those are over however, grab the towel or break out the shovel and get your grill on! 🙂



Sorry, got too excited and forgot to snap a pre-cut photo! Hey, at least you didn’t get a picture of just the bones, so…. 🙂

Honey-Lime Glazed Cornish Game Hens
serves 2-4

1/4 cup fresh lime juice
3 tablespoons olive oil
2 tablespoons honey
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper

2 Cornish game hens, 1-1/2 to 2 pounds each

1. Whisk the marinade ingredients in a medium bowl.

2. Remove and discard the giblets from the hens and rinse them, inside and out, under cold water. (Mine, thankfully, had the giblets already removed. I don’t do giblets. *shudder*) Pat dry with paper towels. With a sharp knife or poultry shears, remove the backbones and cut in half.

3. Place the hen halves in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.

4. Remove the hen halves from the bag and discard the marinade. Grill them, bone side down, over indirect medium heat (350°F to 450°F) until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. Keep the lid closed as much as possible during grilling. For crispier skin, grill the hens, skin side down, over direct medium heat during the last 5 to 10 minutes of grilling time. Remove from the grill and let rest for 5 to 10 minutes before serving.

5. Nom them hens down!

I served our hens with grilled peppers and some grilled naan. The naan made it non-paleo. If you want paleo, give me your naan. 🙂


One day, Ginny will let me cook unsupervised. Right?

Oooh, oooh, oooh! Look at the awesome shirt I got from my Crossfit box!



I can’t wait until they get the racerback tanks in!


1. Do you grill year-round? If not, what stops you? If yes, can I get a high five?!

high five

2. Tees or tanks?


– jennifer