Instructions

1. Ready the hens for the grill by removing the wishbone, which surrounds the inside of the neck cavity. Scrape the bone with the blade of a sharp knife to free the membrane that covers it, then reach in with your fingers and pull it out.

2. Use the knife to cut out the backbone. Use kitchen shears to cut away any protruding ribs.

3. Choose either of the following methods of grilling:

4. Grill the whole bird. Flatten it by pulling the two breasts and thighs back around so the breastbone splits. You can pull the breastbone out with your fingers.

5. Or, grill half-birds. Use a knife to cut through the breastbone vertically so the bird is cut in half.

6. Marinate the bird while preparing the fire, if you're using a marinade.

7. Start a medium grill fire. If using a dry seasoning, season the meat now.

8. Wait for the grill to get hot. When it is, place the hen on the grill over direct heat, meat side up, so the bones face the heat source.

9. Cook on this side for about 4 minutes, then flip it over. Be careful of flare-ups when cooking skin side down, as melting fat from the skin can easily drip into the flames.

10. Turn the bird every few minutes to ensure even cooking - cooking times will vary, but a whole Cornish hen usually takes about 10 to 15 minutes to cook over medium heat.

11. Test for doneness by pulling the thighbone out of the hip socket, which will let you see if the meat is fully cooked. To test for doneness with an instant-read cooking thermometer, insert the tip in the deepest part of the thigh. The bird is done when the internal temperature reaches 155 degrees F.

12. Let the bird rest for 5 to 10 minutes before eating.