Lime Garlic-grilled Cornish Hens

Pat the Cornish game hens dry with paper towels, then place them breast-side down on a cutting board and split each hen in half lengthwise using a sharp knife or poultry shears, removing the backbones.

Combine the fresh lime juice, minced garlic, soy sauce, orange zest, and crushed red pepper flakes in a small bowl and whisk until well blended.

Place the hen halves skin-side up in a large shallow dish or resealable plastic bag and pour the lime-garlic marinade over them, coating all surfaces evenly.

Cover and refrigerate for at least 30 minutes, or up to 4 hours, turning the hens occasionally to ensure even marinating.

Preheat a grill to medium-high heat (approximately 400-425°F) and lightly oil the grates to prevent sticking.

Remove the hens from the marinade, allowing excess liquid to drip off, and reserve the remaining marinade for basting.

Place the hen halves skin-side down on the grill and cook for 12-15 minutes without moving them, allowing the skin to develop a golden, charred crust.

Flip the hen halves and brush the cooked side with the reserved marinade, then continue grilling for another 18-22 minutes until the internal temperature reaches 165°F at the thickest part of the thigh, basting occasionally with the remaining marinade.

Transfer the grilled Cornish hens to a serving platter and let rest for 5 minutes before serving to allow the juices to redistribute.