Citrus Marinated Cornish Game Hen

I put 1/4 cup of the scallions to the side and then pulsed the cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and the rest of the scallions in the food processor until it turned into a coarse purée.  

I decided to spatchcock the hens to cook them more evenly.  I used the kitchen shears to cut the backbones out of the hens and then spread them apart to make a flatter surface.

I set 1/4 cup of the marinade to the side and put the rest in a gallon bag.  I added the hens, sealed the bag, and squished it around to coat the hens in the marinade completely.  I put the bag in the refrigerator for 20 minutes (you can do this step two hours ahead).

While I waited for the hens to marinate, I turned the broiler on.  After I pulled the hens out of the marinade, I put them on a foil-covered sheet tray, skin side down, and discarded the marinade.  I broiled the hens for about five minutes until they were lightly browned.  I flipped the birds and returned them to the broiler for about 15 minutes until they cooked through.

I topped the cooked birds with the reserved marinade and scallions.  I added couscous and sautéed zucchini to the plate.  We completely enjoyed this super flavorful dish.  

I found the original recipe on Epicurious.com.