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Mr. Sam

Rotisserie Game Hens With Nectarine Chutney

Rotisserie game hens with nectarine chutney is something undeniably elegant. Their petite size makes each bird feel like a special occasion, yet they are surprisingly easy to prepare. In this recipe, the hens are slowly roasted on a rotisserie until the skin turns beautifully golden and crisp while the meat remains tender and juicy. The addition of a vibrant nectarine chutney creates a delightful balance of sweet, savory, and tangy flavors that elevate this dish from simple roasted poultry to a memorable dining experience.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • FOR THE GAME HENS
  • 2 Cornish Game Hens
  • 2 Tbl Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Thyme
  • 1/2 Tsp Rosemary
  • 1 Lemon Quartered.
  • 4 Sprigs Thyme
  • FOR THE NECTARINE CHUTNEY
  • 3 Nectarines Ripe, peeled and diced.
  • 1/2 Cup Red Onion Finely chopped.
  • 1/3 Cup Apple Cider Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Golden Raisins
  • 1 Tbl Ginger
  • 1 Jalapeno Small, seeded and minced.
  • 1/4 Tsp Cinnamon
  • 1/2 Tsp Salt
  • 2 Tbl Water

Equipment

  • 1 Gas Grill with rotisserie.

Method
 

  1. PREPARE THE HENS
  2. Pat the hens dry with paper towels. In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
  3. Rub the hens with olive oil, then coat evenly with the seasoning mixture.
  4. Place lemon quarters and thyme sprigs inside each cavity. Truss the hens with kitchen twine and secure them on the rotisserie spit.
  5. INSTRUCTIONS FOR THE CHUTNEY
  6. Combine nectarines, red onion, vinegar, brown sugar, raisins, ginger, jalapeño, cinnamon, salt, and water in a medium saucepan. Bring to a gentle simmer over medium heat.
  7. Cook for 20–25 minutes, stirring occasionally, until thickened and glossy.Remove from heat and allow to cool slightly. The chutney will continue to thicken as it cools.
  8. ROTISSERIE COOKING
  9. Preheat the grill for indirect heat to 350°F
  10. Start the rotisserie and cook the hens for 60–75 minutes, or until the thickest part of the thigh reaches 165°F
  11. If desired, increase the heat during the last 10 minutes to further crisp the skin. Remove the hens from the rotisserie and let rest for 10 minutes.
  12. Cut each hen in half. Spoon a generous amount of nectarine chutney onto each serving plate. Place the game hen half on top or alongside the chutney. Garnish with fresh thyme leaves and thin nectarine slices.

Notes

Peaches can be substituted for nectarines.
For a deeper flavor, add 1 tablespoon bourbon to the chutney during the last 5 minutes of cooking.
Serve with grilled asparagus, wild rice pilaf, or roasted fingerling potatoes.

Wine Pairing

A lightly oaked Chardonnay, Viognier, or a fruit-forward Pinot Noir complements both the smoky rotisserie flavor and the sweet-tangy nectarine chutney beautifully.