Grilled Cornish Hens with Sun-Dried-Tomato Pesto Recipe

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Arlo Taylor Modified: March 21, 2022
Grilled Cornish Hens with Sun-Dried-Tomato Pesto Recipe

How To Make Grilled Cornish Hens with Sun-Dried-Tomato Pesto

These grilled Cornish hens makes for an appetizing dinner meal! It’s coated with a rich sun-dried tomato pesto, then grilled to tender and juicy perfection.

Preparation: 6 minutes
Cooking: 24 minutes
Total: 30 minutes



  • 1cupsun-dried tomatoes,reconstituted* (see Recipes Notes below)
  • 2garlic cloves
  • 3tbspparmesan cheese,grated
  • ¾tspsalt
  • ¼tspfresh ground black pepper
  • 1tbsplemon juice
  • ½cupolive oil
  • 2cornish hens,(about 1¼ lbs each)


  1. Light the grill.

  2. In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.

  3. With fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it.

  4. Cook the hens over moderate heat, skin-side down, for 12 minutes. Turn the hens and cook for about 12 minutes longer until just done.

  5. Serve warm with creamy polenta, and enjoy!

Recipe Notes

*Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let them steep in the hot water for about 5 minutes. Drain.


  • Calories: 640.36kcal
  • Fat: 52.78g
  • Saturated Fat: 11.47g
  • Monounsaturated Fat: 30.64g
  • Polyunsaturated Fat: 7.69g
  • Carbohydrates: 8.63g
  • Fiber: 1.75g
  • Sugar: 5.24g
  • Protein: 33.34g
  • Cholesterol: 174.42mg
  • Sodium: 513.85mg
  • Calcium: 120.05mg
  • Potassium: 878.22mg
  • Iron: 2.79mg
  • Vitamin A: 74.18µg
  • Vitamin C: 8.08mg
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