These orange-ginger Big Easy game hens are delicious. They were made in Char-Broil’s Big Easy oil-less turkey fryer and came out crispy on the outside and juicy on the inside. It was truly easy! And this orange-ginger glaze kicks them up a notch. First, we rubbed the hens with a dry rub and then stuffed them with some citrus:
Next, after tying the legs together, we hung them from rib hooks in the basket of the Big Easy and lowered them in there to cook:
This is what they look like inside the Big Easy – getting nice and brown:
Hot out of the cooker – crispy on the outside and juicy on the inside:
After glazing with the orange-ginger glaze, the hen was cut in half and served with steamed baby bok choy and jasmine rice. Very tasty!
Orange-Ginger Big Easy Game Hens
These Cornish Game Hens are crisp and sweet on the outside and juicy on the inside.
For the Glaze
- In a medium-sized sauce pan, mix the sugar, red wine vinegar, garlic, ginger and coriander.
- Set on stove over medium-high heat.
- Whisk together a few times, bring to boil, turn down heat and reduce (about half or original liquid amount) until large bubbles start to appear (about 30-40 minutes).
- Add in the orange juice
- Simmer and reduce again for another 30-40 minutes until a thin syrup-like consistency appears. Large bubbles will appear again.
- Take off heat and let cool.
- In a small bowl, mix all of the dry ingredients together.
- In a large bowl, coat the hens with oil. Season the inside with salt, pepper and citrus.
- Lightly season the outside with the rub.
- Tie legs together with butcher twine and then hang from rib hooks, breasts facing out (as pictured in photo) or you can simply place them at the bottom of the wire basket in the Big Easy.
- Cook until done (165F) - about one hour.
- Serve whole, or cut in half
- Brush with orange ginger glaze
Serving suggestion: Serve with jasmine rice and steamed baby bok choy.