Sichuan Broiled Cornish Hens With Lime

Using kitchen shears, cut along both sides of the backbone of each hen to remove it. Open the hens like a book and press down firmly on the breastbone with your palm until it cracks and the bird lies flat (spatchcocking). Pat dry thoroughly with paper towels.

In a small dry frying pan over medium heat, toast the Sichuan peppercorns until fragrant and slightly darkened, about 2 minutes. Shake the pan constantly to prevent burning.

Transfer toasted peppercorns to a mortar and pestle or spice grinder. Pulverize into a coarse powder. In a small bowl, combine the ground peppercorns with chili flakes, sea salt, five spice, garlic powder, and ground ginger.

Rub the hens all over with neutral oil. Generously massage the spice mixture into the skin and underside of the meat. Let sit at room temperature for 30 minutes to allow flavors to penetrate.

Position an oven rack about 15-20 cm (6-8 inches) from the broiler element. Preheat the broiler on high.

Place hens skin-side down on a wire rack set over a baking sheet (lined with foil for easy cleanup). Broil for 10-12 minutes until the underside is browned and cooked through.

Flip the hens skin-side up. Continue to broil for 8-12 minutes. Watch closely; the skin should be crisp and dark mahogany but not black. If browning too fast, lower the rack.

Verify doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone. It should read at least 74°C (165°F).

Remove hens from the oven and let rest for 10 minutes. Just before serving, squeeze the juice of one lime over the hot skin and garnish with cilantro.