Category: Poultry
Servings: 4
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: Approximately 1 hour 20 minutes

Introduction

Tender roasted Cornish hens receive a beautiful tropical glaze made with fresh lychee, ginger, honey, and lime. The lychee brings a delicate floral sweetness that pairs wonderfully with the savory roasted poultry.

Ingredients

Cornish Hens

– 2 Cornish hens, approximately 1½ pounds each
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ½ teaspoon garlic powder
– ½ teaspoon smoked paprika
– 1 small onion, quartered
– 1 lime, cut into wedges
– 4 sprigs fresh thyme

Lychee-Ginger Glaze

– 1 cup fresh lychee flesh, peeled and seeds removed, or canned lychees drained
– ¼ cup honey
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced
– 1 tablespoon rice vinegar
– 1 teaspoon cornstarch
– 1 tablespoon cold water

Instructions

1. Preheat the oven to 400°F.
2. Remove any giblets from the Cornish hens and pat the hens completely dry with paper towels.
3. Rub the hens with olive oil.
4. Combine the salt, black pepper, garlic powder, and smoked paprika.
5. Season the hens inside and out with the spice mixture.
6. Place the onion, lime wedges, and thyme inside the cavities.
7. Tie the legs loosely with kitchen twine if desired.
8. Place the hens breast-side up in a roasting pan.
9. Roast for approximately 35 minutes.
10. While the hens roast, prepare the glaze.
11. Place the lychee flesh in a blender or food processor and blend until smooth.
12. Transfer the lychee purée to a small saucepan.
13. Add the honey, lime juice, soy sauce, ginger, garlic, and rice vinegar.
14. Bring the mixture to a gentle simmer over medium-low heat.
15. Cook for 5–7 minutes, stirring occasionally.
16. Combine the cornstarch and cold water in a small bowl.
17. Slowly whisk the cornstarch mixture into the lychee sauce.
18. Simmer for another 1–2 minutes until the glaze thickens.
19. Remove approximately half the glaze and reserve it for serving.
20. Brush the remaining glaze over the hens.
21. Return the hens to the oven and continue roasting for approximately 20–30 minutes, brushing once more during cooking.
22. Check the thickest part of the breast and thigh with a meat thermometer. Poultry must reach 165°F.
23. If the skin browns too quickly, loosely cover the hens with foil.
24. Remove from the oven and rest for 10 minutes before serving.
25. Serve with the reserved glaze.

Serving Suggestions

Serve with coconut rice, roasted sweet potatoes, or sautéed green beans. Garnish with fresh lychee halves and lime wedges.

Recipe Tip

For a more pronounced lychee flavor, reserve a few finely chopped lychees and spoon them over the hens just before serving.