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–+ servings
Two spatchcocked pollo asado cornish hens on a sheet pan with charred lime halves and grilled green onions

Pollo Asado Style Cornish Hens

These pollo asado Cornish hens are butterflied, marinated in a bright orange-lime achiote blend, and grilled at 350°F until the skin is crisp and golden. The citrus and achiote give the hens their signature red-orange color and bold, smoky flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time (minimum) 2 hours
Total Time 2 hours 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, BBQ, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Cornish Hens
  • 4 Cornish hens, butterflied
For the Marinade
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/3 cup olive oil
  • 6 cloves garlic, minced
  • 1 1/2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 tbsp achiote paste
  • 1 tsp honey optional

Equipment

  • Grill (charcoal or gas)
  • Kitchen Shears
  • Instant-Read Thermometer
  • Large Container or Resealable Bag
  • Mixing Bowl

Method
 

Prep & Marinate
  1. Using kitchen shears, cut along the breastbone of each Cornish hen and open them up butterfly-style.
  2. In a bowl, whisk together all marinade ingredients until well combined.
  3. Place the hens in a large container or resealable bag and pour the marinade over them, making sure they are evenly coated. Marinate for at least 2 hours, but overnight is recommended for the best flavor.
Grill & Rest
  1. Preheat your grill to medium-high heat, about 350°F. Grill the hens, turning occasionally for an even cook and beautifully browned skin, until the thickest part of the breast reaches an internal temperature of 165°F.
  2. Remove from the grill and let rest for 10 minutes before slicing and serving.

Notes

Butterfly for Even Cooking: Spatchcocking flattens the hen so the breast and thighs finish closer together, and more skin crisps against the heat.
Marinate Overnight: Two hours is the minimum, but overnight lets the citrus and achiote fully penetrate. Do not go past about 24 hours, since the acid can soften the texture too much.
Cook to 165°F: Pull the hens when the thickest part of the breast reaches 165°F, then rest 10 minutes so the juices redistribute.
Achiote Substitute: If achiote paste is unavailable, use extra smoked paprika plus a pinch of turmeric for color. Cut the chili powder in half for a milder version.
Watch for Flare-Ups: The oil and optional honey can spark flames. Keep a cooler zone on the grill to move the hens if needed.

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