Name: Chile-Vinegar-Marinated Cornish Game Hens
Yield: 4 servings
Ingredients: ¾ cup distilled white vinegar; 5 dried guajillo chiles, halved, seeds removed, cut into 2" pieces; 1 2" piece ginger, peeled, cut into two 1" pieces; 2 tsp. cayenne pepper; 2 tsp. sugar; 1 tsp. cumin seeds; 5 small shallots, thinly sliced, divided; 12 garlic cloves, thinly sliced, divided; 1 Tbsp. plus 2 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, divided, plus more; 2 Cornish game hens (about 4 lb. total); 2 lb. Yukon Gold or russet potatoes, peeled, cut into 2" pieces; 3 Tbsp. vegetable oil, plus more for brushing; Cilantro sprigs and lemon wedges (for serving)

Two ChileVinegarMarinated Cornish Game Hens served on a silver platters.

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Marina Bevilacuqua

I often lean on quick marinades and sauces to make my life easier in the kitchen, and this couldn’t be more true during the busy holiday season. This year I’m swapping the turkey for quick-cooking Cornish game hens slathered with a fiery chile marinade inspired by Goan recheado masala, typically made with dried red chiles, garlic, ginger, and vinegar. The aromatics come together and make a fragrant, tangy paste that flavors the potatoes that roast beneath the birds. If you can’t find Cornish hens, small chickens will do.

What you’ll need

Blender
$47 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
13x9" Baking Dish
$18 $16 At Amazon
Large Pot
$65 At Amazon

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