You will also need: 2 large zip top bags, 1 large baking sheet, 1 large cooling rack to line the baking sheet, kitchen twine
If you’re making the sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir or shake the juice to combine well.
Add the garlic and ½ teaspoon salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 teaspoon salt, and the bay leaf to a medium bowl or jar.
Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better. Shake or stir well before using.
Marinate the Cornish Hens
Use 2 large zip top bags: Place 2 Cornish hens in each bag. Divide the marinade evenly between the bags. Close the bags tightly and place them on a baking sheet or pan, just in case the bags leak. Refrigerate the hens overnight. Turn the bag a few times so each side sits in the marinade.
Bake the Cornish Hens
Remove the Cornish hens from the refrigerator and preheat the oven to 350°F
Remove the hens from the zip top bags and arrange them, breast side up on a baking sheet lined with a rack/cooling rack. Remove any stray pieces of garlic. Discard the leftover marinade.
Add a pinch of salt to the inside of each Cornish hen, and a pinch on the outside. Truss the legs with cooking twine and tuck the wings under the hens.
Roast the Cornish hens for about 60 – 75 minutes, or until the juices run clear when pierced with a fork or knife and the internal temperature of the thickest part of the thigh and breast registers at least 165°F on an instant read thermometer.
Notes
This meal takes a little planning ahead because it’s best if the Cornish hens marinate in the mojo overnight. Also, Cornish hens usually come frozen, defrost them in the refrigerator completely before marinating (about 24 hours).The cooking time will depend on the size of the hens. Smaller hens will cook faster than larger one. Adjust the cooking time accordingly. Use an instant read thermometer to ensure the internal temperature of the thickest part of the thigh and breast registers at least 165°F.