Grilled Balsamic-Glazed Butterflied Cornish Hens
Serves 4 to 8
4 Cornish hens, 1 1/2 to 2 pounds each, rinsed, dried, split down the backbone with kitchen shears, opened up and pressed flat to butterfly
4 teaspoons each: kosher salt, freshly ground black pepper and Italian seasonings
1/2 cup balsamic vinegar
Prepare Cornish hens as described above. Mix salt, pepper, and Italian seasonings; sprinkle over both sides of Cornish hens. If time permits; let stand on a wire rack over rimmed baking sheet up to 2 hours or refrigerate overnight.
Meanwhile, bring vinegar to simmer in a medium skillet over medium-high heat; reduce to thin syrup (about 1/4 cup), just a few minutes.
When ready to cook, heat a gas grill igniting all burners on high for at least 10 minutes. Place hens on hot rack; cover and grill, skin side down, until impressively marked, 4 to 5 minutes. Turn birds over and continue to grill until well brown on remaining side, 4 to 5 minutes longer. Reduce heat to low and brush skin side with reduced balsamic; cover and continue to grill 7 to 8 minutes. Turn birds over brush with remaining vinegar and continue to cook until birds are impressively brown and cooked through, 7 to 8 minutes longer. Remove from grill and let rest a few minutes. Serve.