Entree: Italy – Pollo alla diavola allo spiedo (Rotisserie Cornish game hens "deviled" Italian style (spicy))

Serving Size: 2

Approximate Time

Prep 15 min

Cook 45 min

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 Cornish game hens, approx. 1 1/4 lb (570 g) each
- 3 tbsp (45 ml) extra‑virgin olive oil
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) crushed red pepper flakes (adjust to taste)
- 2 tsp (2 g) fresh rosemary, finely chopped
- 3 cloves garlic, minced (approx. 0.75 oz / 25 g)
- 1 tsp (2 g) lemon zest
- 3 tbsp (45 ml) fresh lemon juice (from ~1 lemon)
- 1 tbsp (15 ml) red wine vinegar
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper

Instructions

1. In a bowl combine olive oil, smoked paprika, crushed red pepper, chopped rosemary, minced garlic, lemon zest, lemon juice, red wine vinegar, salt and pepper to make the diavola marinade.
2. Rub the marinade thoroughly over and under the skin of each Cornish game hen, massaging it into cavities and under breasts. Place hens in a covered dish or resealable bag and refrigerate for at least 2 hours or up to overnight for deeper flavor.
3. Remove hens from refrigerator 30 minutes before cooking to come toward room temperature. Truss each hen so it sits compactly on the rotisserie spit; secure well for even rotation.
4. Preheat rotisserie to medium‑high aiming for an ambient temperature around 375°F (190°C). Place a drip pan beneath the spit to catch juices.
5. Mount the hens on the spit and roast 35–50 minutes, turning continuously, until skin is blistered and the thickest part of the thigh reaches 165°F (74°C). If using a grill rotisserie over coals, maintain even heat and rotate until cooked through.
6. Remove hens and let rest 8–10 minutes before serving to allow juices to redistribute. Serve with additional lemon wedges.