Bring home restaurant-inspired flavors and techniques with this summery recipe. Rosemary-marinated Cornish hens are grilled under a brick -- then served with fresh, grilled figs, gorgonzola and honey.
Mix lemon juice, oil, garlic powder, rosemary, salt and pepper in small bowl until well blended. Place Cornish hens in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate at least 2 hours or overnight for best flavor
Rinse bricks before using. Wrap each brick in 2 layers of heavy duty aluminum foil. Preheat grill 5 minutes over medium-high heat. Reduce heat to medium or medium-low (325°F to 350°F). Remove Cornish hens from marinade. Place skin-side down on preheated greased grill. Carefully and quickly position bricks on top of Cornish hens; close lid. Discard any remaining marinade. Grill Cornish hens 20 to 25 minutes or until cooked through, turning halfway through cooking time. Remove bricks using oven mitt, turn Cornish hens and place bricks back on top to finish cooking
Brush cut sides of figs lightly with olive oil. Grill over medium heat 2 minutes per side or until grill marks appear. (Do not overcook figs as they will become mushy.) Remove figs to a plate. Sprinkle with gorgonzola cheese and drizzle with honey. Serve figs with Cornish hens
Test Kitchen Tip: To prepare Cornish hens, remove giblets from cavity; rinse and pat dry. Place Cornish hens on cutting board breast-side-up with open cavity facing you. Using poultry shears or kitchen scissors, cut through the entire length of the breast area. Flatten Cornish hen by pressing firmly down with both hands so it resembles one large flat section. (Or ask the butcher where you shop to split and flatten the Cornish hens for you.)