Early Summer BBQ Cornish Hen w/ Tomato & Jalapeño Salad

For those of you who know me well…and some of you who are getting to know me from this blog…you will find that I LOVE to use Cornish hens.  They are cute, fun and a perfect portion size for the endless possibilities of our culinary adventures.  Today…it was super hot..early in May to be this hot…but I was really in the mood for BBQ chicken.  Since the BBQ was going to be rich…and well…it’s still super hot out…I wasn’t in the mood for carbs or cheese to go with it…so why not a simple tomato salad with a little spice.  My advice is go to the grocery store, if you love roasting chicken, and look for rotisserie seasoning that is already made.  My favorite one is done by Culinary Secrets that I buy in a 25 oz container.  It’s spicy, fantastic…perfectly seasoned in every way.  I will recommend it in this recipe, but will give you substitutions if you don’t have anything like that available in your area.  After bathing it in oil, then sprinkling on the rotisserie powder…then slathering it with your favorite BBQ sauce…you will then take a bite of the fresh tomato and jalapeños with the sharpness of the vinegar…which cuts through the richness of the BBQ…and feel like you are in culinary heaven!



Early Summer BBQ Cornish Hen w/Tomato and Jalapeño Salad

Tomato Salad

10 colored cherry tomatoes (sliced in half)

2 jalapeños (seeded and chopped)

handful of fresh parsely (chopped finely)

2 tbsp lime flavored olive oil (regular olive if flavored is not available)

1 tbsp balsalmic vinegar

pinch of sea salt

BBQ Cornish Hen

1 Cornish Hen

1/2 BBQ Sauce (I love Sweet Baby Ray’s)

1/4 cup Culinary Secrets Rotisserie Seasoning (mix 1/2 tsp of sea salt, cayenne, dehydrated onion, dehydrated garlic, chile powder)…or use your favorite poultry rub

1/4 cup olive oil

Preheat oven to 400 degrees.  Place chicken in a greased pan or on a rack.  Pour 3/4 of the oil on the bird, then add the rotisserie seasoning and rub it all over the chicken.  Slather on that fabulously sweet barbecue sauce and cover the entire bird.  Place in the oven and cook for about an hour.  Check with a temperature gauge in the thigh and it is ready when the internal temperature is 165 degrees.

Slice the tomato, chop the jalapeño and chop the fresh parsley and sprinkle the top with sea salt to bring out the flavor in the tomatoes.

Serve the chicken and the salad on the side and enjoy!

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