Ingredients

• 4 Cornish hens, without giblets thawed
• 1 tablespoon cumin, crushed
• 2 teaspoons oregano leaves
• 1 teaspoon vegetable oil
• 4 garlic cloves, minced
• 2 teaspoons salt, kosher
• 4 teaspoons lime peel, grated
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 large chipotle chiles in adobo, finely chopped, with
• 1 teaspoon adobo sauce

Instructions

1. Heat a small skillet over medium.

2. Add cumin seeds; heat 1 minute.

3. Add oregano; cook and stir 30 seconds or until cumin is lightly toasted.

4. Add 1 teaspoon oil and garlic; cook 30 seconds.

5. Remove from heat.

6. Blend cumin mixture and remaining ingredients, except hens, in a small bowl.

7. Wash hands.

8. Rinse hens and pat dry.

9. Lightly salt and pepper inside of hens.

10. Secure wings to hens and tie legs together with string, if desired.

11. Place marinade in a large resealable plastic bag; add hens and seal bag.

12. Turn bag to coat hens evenly with marinade.

13. Refrigerate at least 8 hours or overnight, turning occasionally.

14. Set up grill for indirect cooking: For gas grill, preheat all burners on high.

15. Turn one burner off; place food over “off” burner.

16. Reset remaining burner(s) to medium.

17. Close lid.

18. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area.

19. Close lid. Heat to medium.

20. Remove hens from marinade; discard leftover marinade.

21. Place hens (not touching) over indirect heat on grill.

22. Grill hens, covered, 50 to 60 minutes or until done (internal temp 180ºF).

23. Let stand 5 minutes before serving.

24. Serving Suggestion: Serve with black bean salad and corn on the cob. Refrigerate leftovers.