Grilled Game Hens with Basmati, Dried Currant, and Almond Salad

Name: Grilled Game Hens with Basmati, Dried Currant, and Almond Salad
Total time: 1 h 43 min
Yield: 8 servings
Ingredients: 9 tablespoons olive oil, divided; 2½ teaspoons chili powder, divided; 2 tablespoons chopped fresh thyme; 2 tablespoons onion powder; 1 tablespoon garlic powder; 1 tablespoon kosher salt; ½ teaspoon ground black pepper; 4 whole Cornish game hens; 2 cups basmati rice; 4 cups low-salt chicken broth; ⅓ cup dried currants; 4 cups fresh arugula; ¼ cup red wine vinegar; 1 cup hickory-smoked almonds

Succulent grilled Cornish game hens marinated in a flavorful chili and herb spice paste, served alongside a sophisticated basmati rice salad with dried currants, wilted arugula, and hickory-smoked almonds.

8 servings

1 hr 43 min

Published October 4, 2025

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Ingredients

•9 tablespoons olive oil, divided
•2½ teaspoons chili powder, divided
•2 tablespoons chopped fresh thyme
•2 tablespoons onion powder
•1 tablespoon garlic powder
•1 tablespoon kosher salt
•½ teaspoon ground black pepper
•4 whole Cornish game hens
•2 cups basmati rice
•4 cups low-salt chicken broth
•⅓ cup dried currants
•4 cups fresh arugula
•¼ cup red wine vinegar
•1 cup hickory-smoked almonds

Cooking Instructions

1.
Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature.
30 min
2.
Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)
35 min
3.
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
23 min
4.
Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.
5 min
5.
Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature.) Serve game hens with rice.
10 min

Ingredients

•9 tablespoons olive oil, divided

•2½ teaspoons chili powder, divided

•2 tablespoons chopped fresh thyme

•2 tablespoons onion powder

•1 tablespoon garlic powder

•1 tablespoon kosher salt

•½ teaspoon ground black pepper

•4 whole Cornish game hens

•2 cups basmati rice

•4 cups low-salt chicken broth

•⅓ cup dried currants

•4 cups fresh arugula

•¼ cup red wine vinegar

•1 cup hickory-smoked almonds

Cooking Instructions

Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature.

30 min

Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)

35 min

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.

23 min

Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.

5 min

Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature.) Serve game hens with rice.

10 min