Jerk Cornish Hens
2 Cornish hens, each about 1 to 1-1/4 pounds each, rinse well and pat dry with paper towels
For the jerk:
1 large bunch of scallions or 2 thin bunches of scallions
1 habanero, deseeded + 2 red chili peppers (seeds intact), ends trimmed discarded
2 shallots, peeled and halved
1 2-inch knob of garlic, peeled and coarsely chopped
5 large garlic cloves (or 10 small cloves), peeled
1 tablespoon dried thyme (or 1/4 cup fresh thyme)
2 tablespoons ground allspice
1-3/4 tablespoons coconut aminos
1-1/2 tablespoons organic coconut sugar
2 teaspoons Celtic sea salt
1/3 cup olive oil
1-1/2 tablespoon raw apple cider vinegar
Freshly squeezed juice of 2 large limes.
Quarter the Cornish hens and remove the wings. Arrange quartered Cornish hen pieces in a single layer in a 13×9 glass baking dish.
Place all the jerk ingredients in food processor and buzz to a coarse paste.
Pour marinade over Cornish hens, covering evenly, including under the skin. Cover tightly with plastic wrap. Refrigerate at least 3 hours and up to 36 hours.
Preheat oven to 350 degrees.
Take Jerk Cornish hens out of the refrigerator; let the hens come to room temperature, about 30 minutes.
Remove plastic wrap. Make sure hens are in a single layer in the baking dish; if not, use two baking dishes. Place hens on center rack and roast for apx. 25 minutes, or until done.
Prepare a Weber charcoal grill: clean and oil grates and preheat to medium heat using one chimney of coal. Push coals to one side of grill to create indirect heat. Place aluminum pie plate adjacent to the coals and pour water into pie plate (for steaming).
Place chicken, skin side up, on grill for 3-4 minutes. (Note: if the coals start to flame high, cover the grill with open vent.) Flip all chicken pieces and grill, skin side down, apx. 3-4 minutes. Turn chicken over once more and arrange all pieces over the pie plate to steam 3-4 minutes, covered. Then, turn all the chicken pieces once more (over the steam) and cook another 3-4 minutes.
Jerk Cornish hens are done when chicken is done when skin is browned and juices run clear.