Grilled Cornish Hens with Chimichurri | Williams Sonoma

Ingredients

• 1 cup (1 oz./30 g) lightly packed fresh cilantro leaves
• 1 cup (1 oz./30 g) lightly packed fresh flat-leaf parsley leaves
• 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
• 1/3 cup (3 fl. oz./80 ml) fresh lemon juice
• 2 Tbs. grated lemon zest
• 2 Tbs. grated orange zest
• 4 garlic cloves, finely chopped
• 1/2 tsp. sea salt
• 1/2 tsp. red pepper flakes
• 1/4 tsp. ground cumin
• <br> 3 Cornish hens, about 1 lb. (500 g) each
• 3 Tbs. honey
• Olive oil for brushing