Serves: 4
Marinade:
1 cup olive oil
1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 tablespoon chopped parsley
Pinch crushed red pepper
Combine and mix ingredients, set aside.
2 Cornish game hens, about 1-1/4 pounds each
4 bricks, wrapped with aluminum foil
Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heal of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9" x 13" non reactive baking dish and add the marinade. Refrigerate for 2 to 6 hours, turning occasionally to evenly coat.
Preheat grill to medium and allow bricks to heat. Remove the hens from the marinade, salt and pepper both sides. Place the birds, breast-side down on the grill. Place 2 bricks on each bird to cover completely and flatten. Cook for 5 minutes, turn at 90 degree angle and cook another 5 minutes. Remove the bricks and turn the bird. Cook on the second side for 2 minutes, then turn 90 degrees and cook for an additional 2 minutes. Juices should run clear. Remove from the grill, place on a cutting board and rest for 5 minutes. Cut each bird in half lengthwise.
1 (12 ounce) zucchini, cut into quarters lengthwise
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil
Place zucchini, salt, pepper and olive oil in a large mixing bowl and toss well to evenly coat. Place on a grill over low heat, turning, for 3 to 4 minutes.
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