Thai Grilled Cornish Hens Recipes

GRILLED CORNISH HENS WITH COCONUT CURRY SAUCE

Steps:

• Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups, 25 to 30 minutes. Remove from heat, then stir in fish sauce and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered.
• Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours.
• Let hens stand at room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt, then grill, starting with skin sides down, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally to prevent overbrowning, until cooked through, 25 to 30 minutes total.
• Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

LEMON CHICKEN

Steps:

• Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

GRILLED CORNISH HENS

Steps:

• In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.