Moroccan Spiced Spatchock Cornish Game Hen | Bjorn Bites & Booze | Wild West Viking
Moroccan- spiced Cornish Game Hen | Bjorn Bites & Booze | Wild West Viking

Moroccan Spiced Spatchcock Cornish Game Hen

Delicious, crispy skin, juicy and flavorful Cornish Game Hen served with herbed rice, grilled lemon and blistered tomatoes. Get ready to be transported to Morocco with this perfect, impressive dinner, and grilled to perfection. This dish was grilled on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal!
Prep Time 15 minutes
Cook Time 25 minutes
1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Moroccan



  • 2 whole Cornsih Game Hens, washed, dried, and spatchcocked

Moroccan Spice

  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cayenne pepper
  • ½ tsp chili powder
  • ½ tsp red pepper flakes
  • ¼ tsp salt
  • ½ tsp black pepper


  • 2 tbsp Moroccan Spice (see above)
  • 2 tbsp parsley, chopped
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • salt & pepper to taste


  • parsley, chopped
  • lemon slices


  • Combine all ingredients together in a bowl, stir to mix. Place mixture in a shallow bowl, and add Cornish Game Hens, rubbing mixture all over game hens, and let them marinate at least 30 minutes or overnight.
  • Prepare the grill, clean grates and heat to 350°F
  • Place Cornish Game Hens skin side down, to get a crispy skin. Grill for 15 minutes, and flip, grill for another 15 minutes or until internal temperature is 165°F. Check temperature with the meat thermometer.
  • Serve with chopped parsley, lemon slices, herbed rice and blistered tomatoes.
Keyword Cornish Game Hen, Grilled Cornish Game Hen, Moroccan Recipe