Rosemary & Calabrian Chile-Roasted Cornish Hen
- 2 (2-lb) Cornish hens
- Sea salt to taste
- Fresh ground black pepper to taste
- 2 sprigs fresh rosemary
- 4 Calabrian chiles
- 1 T extra-virgin olive oil
Rinse Cornish hens under cold water and pat dry with paper towels. Season with salt and pepper inside and out.
Spray grill with cooking spray. Place the birds in center of grill. Insert the probe into the thickest part of one of the breasts. Cook at 360°F 50/50 until internal temperature of 165°F is reached.
Remove the birds from the grill. Loosely tent with foil and let rest for 15 minutes before carving.
For the Calabrian chiles, brush with olive oil and season with salt and pepper. Place on grill and cook at 400°F 50/50 for 2 minutes. Remove and cut each in half.