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Part of a continuing summer series by grilling expert Gena Knox.
Roadside stands are popping up everywhere now that summer is here. Georgia's first crop of peaches are in, and they are one of the world's most perfect foods.
My husband and I stopped at a market in Greensboro, Ga., on Sunday as we were driving home from the lake. We came home with peaches, silver queen corn and a couple of organic Cornish hens.
It is always hard to resist buying a bag of hot boiled peanuts, which we managed to snack on as we drove home. Driving country roads and boiled peanuts just kind of go together down here.
Gena's Grilled Cornish Hens with Mole recipe after the jump.
Like many of you, I have certainly cooked my share of Beer Can Chicken, but when it comes to trying something different and absolutely amazing, these Cornish Hens with Mole are outstanding.Everyone gets their own personal chicken, which makes them perfect for summer entertaining. If you have light eaters then you can always serve halves, but with this dish no one eats small portions.
Grilled Cornish Hens with Mole
PREP TIME 10 minutes + marinate
COOK TIME 35 minutes
YIELD 4 servings
4 Cornish hens
Mole Sauce
1 cup soy sauce
1/3 cup diced chipotle peppers in adobo sauce
1/4 cup brown sugar
1/4 cup cocoa powder
1/4 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chopped garlic
4 teaspoons dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon cinnamon
FIRST Combine all marinade ingredients in a medium bowl. Rub each hen with some of the marinade, making sure to rub some under the skin. Place hens in zipper-lock bags, adding remaining marinade; toss to coat. Refrigerate 30 minutes; remove hens from refrigerator, tossing to redistribute marinade. Let marinate an additional 30 minutes at room temperature.
LAST Preheat grill to medium-high, about 400 degrees F. Oil grill grates and place hens breast side up. Close lid and cook for about 40 minutes, turning hens every 15 minutes. Hens are done when thermometer inserted in fleshy part of thigh registers 165 degrees F. Transfer hens to cutting board; let rest 10 minutes and serve.
I have a feeling this Peach and Mozzarella Salad is going to become my summer staple. Basil and mint are pretty plentiful in my garden right now, and I never allow myself to run out of peaches until the season ends in August.
This dish is a must try because not only is it absolutely incredible, it is also very easy to prepare. The lime vinaigrette is a perfect match with the mole sauce from the chicken and if you throw a few ears of corn on the grill and you will have one heck of a summer night!
Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.
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6-12-2009 @5:07PM Gwen said... I had fresh Georgia peaches 25 years ago and I *still* remember how perfectly blissful they were.
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6-13-2009 @8:38PM Jessica said... I really love roadside food stands! I'm going to Myrtle Beach, SC in a week, and I can't wait to stop at a few on the way!
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6-15-2009 @3:39AM Peregrine said... Mmm, boiled peanuts! I used to eat those all the time growing up in South Carolina, but I can't remember now how long it's been since I had them.
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6-15-2009 @10:22PM Bobco said... The peach and mozzarella salad recipe looks great, but either I'm missing something, or it seems to be missing a step. The ingredients list mint, but the instructions don't say how the mint should be incorporated into the salad. From the picture, it looks like the mint is chopeed and sprinkled on top. Is that the case?
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7-04-2009 @8:40AM Gena Knox said... Bobco - thanks for bringing this to my attention. You are correct, the mint was sprinkled on top. I also add a little finely chopped mint to the dressing just before serving. Thanks!
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