On the Grill
Smoked Paprika–Rubbed Cornish Hens with Caraway Onions
3 tablespoons finely chopped fresh parsley
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon smoked sweet paprika
¾ teaspoon salt
2 (1½-pound) Cornish game hens
2 large Walla Walla, Hawaiian Sweet, or Vidalia onions, cut into ½-inch rounds
2 tablespoons sherry vinegar
½ teaspoon caraway seeds, crushed
1 Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2 Mix together parsley, garlic, oil, paprika, and ½ teaspoon of salt in small bowl.
3 With kitchen shears, cut along each side of backbones of hens; discard backbones. Turn hens, breast sides up, and open flat. Use palm of your hand to flatten breasts slightly. With fingers, carefully loosen skin on breasts, legs, and thighs. Rub herb mixture on meat under skin; press skin back into place; tuck wings under.
4 Place hens, skin side up on grill rack and grill 15 minutes. Turn hens and grill until instant-read thermometer inserted into thigh (not touching bone) registers 165°F, about 20 minutes longer. Transfer hens to cutting board; let stand 10 minutes. Cut each hen lengthwise in half.
5 Meanwhile, spray onion slices with nonstick spray. Place onions on grill rack and grill until softened and lightly browned, about 4 minutes per side. Transfer onions to large bowl and separate into rings. Add vinegar, caraway seeds, and remaining ¼ teaspoon salt; toss until mixed well. Serve with hens. Remove skin before eating.
PER SERVING (½ Cornish hen and 1¼ cups onion mixture): 266 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 146 mg Chol, 539 mg Sod, 14 g Carb, 8 g Sugar, 2 g Fib, 34 g Prot, 61 mg Calc.
HEALTHY EXTRA
A bowl of whole wheat couscous turns the hens and onions into a satisfying meal (²⁄3 cup cooked whole wheat couscous per serving will increase the PointsPlus value by 3).