Chipotle-Roasted Game Hens with Corn-and-Pepper Relish

Whether you call them game hens, Cornish game hens, or rock Cornish hens, these petit members of the poultry family cook up juicy and tender in very little time. But they are not actually “game” birds—they’re just little chickens.

Game Hens

Typically, one hen serves two people, though heartier eaters may prefer a whole one. Regardless of serving size, one of the easiest ways to cook game hens is to halve them lengthwise and roast them. This helps ensure even cooking throughout, and it takes less than an hour.

Game hens pair well with a variety of rubs, sauces, and toppings. I chose a Latin theme for this recipe with a fiery chipotle rub and cool side relish made with fresh vegetables—some cooked, some not. You can tone down the heat of the rub by omitting the habanero chile.

And here’s that word again for the vegetables: fresh. The relish ingredients are simple and easy to prepare, and going fresh is the only way to bring out the best flavors of each one. This includes the corn.

Uncooked Ingredients for the Relish

Ingredients to Cook for the Relish

It’s easy to remove the kernels from an ear of corn. Stand the cob in a shallow bowl (to catch the kernels) and scrape down the sides with a large, sharp knife. Take it slowly—fast scraping will send kernels flying everywhere but in the bowl. (If fresh corn isn’t in season, try a good-quality frozen brand.)

Removing Kernels from the Cob 

Ingredients

For the Game Hens

• 2 large chipotle chiles in adobo sauce, finely chopped
• 1 tbsp adobo sauce
• 1 habanero chile, stemmed, seeded, and finely chopped
• 1 tbsp honey
• 1 tbsp olive oil
• sea salt
• 2 game hens, giblets removed
• freshly ground black pepper

For the Relish

• 2 ears of shucked corn, silk removed
• 2 large scallions, white and green parts chopped separately
• 1 medium green bell pepper, chopped
• 1 red fresno chile (or 1 quarter small red bell pepper), stemmed, seeded, and chopped 
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• 3 small roma tomatoes or 4 compari tomatoes, seeded and chopped
• 2-3 tbsp chopped cilantro leaves
• fresh lime juice, for serving 

Preparation

For the Game Hens

1. Preheat the oven to 400° F.
2. Combine the first 5 ingredients (through oil) in a small bowl and season with salt.

Chipotle Marinade for the Hens

1. Rinse the hens thoroughly and pat dry. Using kitchen shears, remove the tail, any excess skin and fat, and the wing tips, if desired.
2. Lay the hens breast-side down on a work surface. Cut along each side of the backbones and remove them. Cut through the center of the breastbones to divide each hen in half.

One Side Cut from the Backbone 

Hen with Backbone Removed

Halved Hen Ready to Marinate

1. Line a large, shallow baking pan with parchment paper. Loosen the skin on all halves of the hens and place side by side in the pan.
2. Gently lift the skin on each half and rub the chipotle mixture over the meat. Use any leftover to rub on the outside. Sprinkle the hens with salt and pepper.

Hens Ready to Roast

1. Roast 50-55 minutes, until the skin is well browned and the hens are cooked through. Remove from the oven and let rest 5 minutes.
2. To serve, place 1 hen half on each of 4 plates. Divide the relish and spoon alongside.

For the Relish

1. Stand 1 ear of corn in a shallow bowl. Use a large, sharp knife to gently scrape down the sides to remove the kernels.
2. Add the white parts of the scallions, green bell pepper, and fresno chile to the bowl and toss to combine.
3. Heat a skillet over medium heat and add the olive oil. Add the corn mixture to the skillet and season with salt and pepper. Sauté until the vegetables just begin to soften, 4-5 minutes (you want to retain a little crunch).

Relish Beginning to Cook

1. Remove the skillet from the heat and let cool 3 minutes. Scrape the mixture into a bowl and add the tomatoes, cilantro, and green parts of the scallions. Squeeze lime juice over all and season with salt and pepper. Toss well to combine.

Corn-and-Pepper Relish