Grilled Basil-Lemon Cornish Game Hens with Meyer Lemon Salsa

Cornish game hens are a great size for the grill. Each bird serves one, and it is small enough to cook through without drying out.

Servings:
8

Ingredients:
1 cup lemon juice
1/4 cup olive oil
1/2 cup grated lemon zest
1/4 cup basil
1/4 cup chopped mint
2 tablespoons minced red jalapeño
8 Cornish game hens, halved
2 tablespoons salt
1 tsp ground black pepper
1 cup Meyer Lemon Salsa (recipe follows)

• Combine the lemon juice, oil, lemon zest, basil, mint and jalapeño to make a marinade. Place the game hens in a large, shallow pan. Pour the marinade over the top and turn the hens to coat evenly. Refrigerate for at least 1 hour and up to 12 hours.
• Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
• Remove the game hens from the marinade and brush off any excess marinade. Season with the salt and pepper.
• Grill the game hens over direct heat until marked, about 4 minutes per side. Move the hens to indirect heat and continue to grill, covered and turning as needed, until cooked through (165°F), about 12 to 15 minutes more.
• Serve the game hens on a heated platter or plates with the salsa on top.

Meyer Lemon Salsa
The Meyer lemon, thought to be a cross between a lemon and an orange, appears to have originated in China over 400 years ago. In 1908, Frank Meyer introduced the fruit in the United States. At first, the trees were popular primarily as ornamental plantings. Today, these juicy lemons with the mellow flavor are getting easier to find in food markets.

Servings:
2 cups
Ingredients:
1 Meyer lemon
1 cup minced shallots
3/4 tsp salt
1/4 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 tsp ground black pepper
2 tsp Meyer lemon juice, optional

• Cut the whole lemon, unpeeled, into crosswise slices about ⅛ inch thick. Remove the seeds and cut the slices into ⅛-inch dice. Place the diced lemons in a mixing bowl.
• Add the shallots and salt to the lemons and stir to combine. Let the mixture sit at room temperature for 30 minutes
• Add the parsley and gradually whisk in the oil until thoroughly combined. Season with salt and pepper. Add additional lemon juice if desired.