We Be Grillin' - Game Hens with Orange Sauce

The old grill (rest it's soul) finally got to a point of disintegration so advanced it was no longer safe to use.  YAY!!  TIME FOR NEW GRILL!!  Back to cooking just about everything I can on that sucker!  One thing I hadn't made in FOREVER was Cornish game hens.  I'd forgotten how much I love those little things!!  (hubby calls them personal pan chickens... hahaha!!)  Anyway, in my mind nothing makes a better combination than game hens and orange, so I gave it some thought and came up with this-

Cornish Game Hens with Orange Sauce

1 large shallot, finely chopped
1 t. olive oil
1/2 C chicken broth
zest of one large orange
juice of aforementioned orange (about 1/2 C.)
2 T. honey
1 T. Dijon
1 t. dried thyme (or 1 T. fresh)
1 T. cornstarch
3 - 1.5 lb. Cornish game hens, butterflied (spine cut out with poultry shears and flattened)
mesquite smoking chips

In small saucepan, saute shallot in oil until softened.  In a bowl, combine remaining ingredients (except hens), blending well with whisk.  Add to shallots in saucepan.  Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Set aside 1/2 cup of the sauce.

Prepare grill for indirect heat cooking.  Also prepare wood chips in your preferred way (I'm using a grill smoking box these days... just put the unsoaked chips in there, set it on the grate, and let 'er rip).

Season hens liberally with kosher salt and pepper.  Place on grill, cut side down, and cook, covered, until done (about an hour to 1:15).  Baste with sauce 2-3 times in the last 30 minutes of cooking, making sure it doesn't get too brown.

Remove to platter and let rest for 10 minutes before serving.  Reheat remaining sauce and serve with hens, if desired.

My friend Jill said they look like little burlesque dancers... lmao!  While the hens were resting, I grilled the asparagus.  The little bit of smoke left in the smoker box just made all the difference in the flavor.  

Can't wait to make it again!