Cornish Game Hens with "Board Sauce"

Tonight's dinner was a couple of Cornish Game Hens, spatchcock style. I wanted to try something I saw in a magazine recently, making a simple sauce for roasted meat, right on a cutting board. It came out great, I will definitely use this sauce again!

To Spatchcock the bird, cut out the backbone with kitchen shears, and break the keel bone with a chef's knife, the bird should lay out flat. the rub for this cook was Weber Roasted Garlic and Herb.

The birds were cooked on the Big Green EGG, raised direct, 375 degrees for 45 minutes. I had one small chunk of Cherry Wood for smoke flavor.

Now, for the magic, the "Board Sauce" The idea is some herbs, some garlic, some salt, some acid, and some oil. I used cilantro, lime juice, and olive oil. Mince the herbs, garlic and some kosher salt, and a clove of garlic.

Add the juice of half a lime and some olive oil.

Sometimes the simple things really are the best.