Thai Game Hens with Cucumber and Chile Salad
Prep time: 25 minutes | Cook time: 25 minutes | Serves 6
2 (1¼-pound / 567-g) Cornish game hens, giblets discarded
1 tablespoon fish sauce
6 tablespoons chopped fresh cilantro
2 teaspoons lime zest
1 teaspoon ground coriander
2 garlic cloves, minced
2 tablespoons packed light brown sugar
2 teaspoons vegetable oil
Salt and ground black pepper, to taste
1 English cucumber, halved lengthwise and sliced thin
1 Thai chile, stemmed, deseeded, and minced
2 tablespoons chopped dry-roasted peanuts
1 small shallot, sliced thinly
1 tablespoon lime juice
Lime wedges, for serving
Cooking spray
  1. Arrange a game hen on a clean work surface, remove the backbone with kitchen shears, then pound the hen breast to flat. Cut the breast in half. Repeat with the remaining game hen.
  2. Loose the breast and thigh skin with your fingers, then pat the game hens dry and pierce about 10 holes into the fat deposits of the hens. Tuck the wings under the hens.
  3. Combine 2 teaspoons of fish sauce, ¼ cup of cilantro, lime zest, coriander, garlic, 4 teaspoons of sugar, 1 teaspoon of vegetable oil, ½ teaspoon of salt, and ⅛ teaspoon of ground black pepper in a small bowl. Stir to mix well.
  4. Rub the fish sauce mixture under the breast and thigh skin of the game hens, then let sit for 10 minutes to marinate.
  5. Spritz the air fryer basket with cooking spray.
  6. Arrange the marinated game hens in the basket, skin side down.
  7. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 25 minutes.
  8. Flip the game hens halfway through the cooking time.
  9. When cooking is complete, the hen skin should be golden brown and the internal temperature of the hens should read at least 165ºF (74ºC).
  10. Meanwhile, combine all the remaining ingredients, except for the lime wedges, in a large bowl and sprinkle with salt and black pepper. Toss to mix well.
  11. Transfer the fried hens on a large plate, then sit the salad aside and squeeze the lime wedges over before serving.