1. Spatchcock your Cornish hens by removing the backbone.
2. Coat each hen with olive oil and season with salt, pepper and garlic powder. 
3. Then grill each hen , flipping occasionally to cook both sides. 
4. Once the internal temperature of the hens are around 150 degrees internal, add chimichurri to both sides. 
5. Continue cooking the hens, flipping them back and forth on the grill adding more chimichurri if desired. 
6. Once the hens have reached an internal temperature of 165 degrees in the breast, remove and let rest for 10 minutes before serving. 

Making the chimichurri

1. In a food processor combine olive oil, red wine vinegar, garlic cloves, fresh cilantro, parsley, kosher salt and black pepper. 
2. Pulse in your food processor until chimichurri is blended together and slightly chunky. 
3. The chimichurri can be served right away or for best results refrigerate for atleast 1 hour.