Grilled Curry Cornish Hens

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Fowl Territory

Rated: 4 stars out of 5Rate itRead users' reviews (6)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: 10 min
Cook: 20 min
Total:: 45 min

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Ingredients

1/3 cup vegetable oil
1 teaspoon whole fennel seed
1 teaspoon whole cumin seed
1 teaspoon whole coriander
1/2 teaspoon whole mustard seed
1/2 teaspoon paprika
1/3 cup slivered almonds, toasted
1 teaspoon kosher salt
2 (1 1/4 to 1 3/4 pound) Cornish hens

Directions

Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat.

Place the vegetable oil into a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.

Place the hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.

Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes. Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.

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Comments & Reviews

recipe Grilled Curry Cornish Hens
mahnaz pittsburgh, PA 06-14-2009
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the best and easiest griledl bird ever
Rated: 5 stars out of 5

I cook all the time specially on the grill in warm season. We loved this recipe, easy tasty and specially the skin comes out... crispy, not burnt. I served it on steamed white rice with salad.Read more
recipe Grilled Curry Cornish Hens
sobia Chicago, IL 04-30-2009
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Boring recipe
Rated: 1 stars out of 5

This is a boring recipe. You might as well boil the chicken then use the mentioned ingredients. If you are accustomed to... more flavorful food do not try this recipeRead more
recipe Grilled Curry Cornish Hens
Anonymous 08-04-2007
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my kind of hens
Rated: 5 stars out of 5

Great recipe, but the man talks way too much!
recipe Grilled Curry Cornish Hens
Mike Knoxville, TN 04-25-2007
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Excellent!!!
Rated: 5 stars out of 5

I rubbed the puree onto six boneless skinless chicken breasts, then refrigerated for about thirty minuets. I grilled them... without the brick until the internal temperature reached 170 degrees. My family loved it! My seventeen year old daughter said it was the best chicken she ever had.Read more
recipe Grilled Curry Cornish Hens
Anonymous 03-21-2007
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delicious!
Rated: 4 stars out of 5

I admit, I took the easy way out. I used this recipe for grilled lean pork loin. It came out so delicious! The name "curry"... is a little mismatched. I also did less than half the amount of oil. Definitely recommend it!Read more
recipe Grilled Curry Cornish Hens
jason Beaverton, OR 03-10-2007
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no brick, no problem
Rated: 4 stars out of 5

I tried this recipe spur-of-the-moment and didn't have a brick. I just kept an eye on the internal temperature and it turned... out good. It took about ten minutes longer and I suspect that using the brick will help keep the bird more tender because of the shorter cooking time. Mine wasn't tough, but it could've been more tender. Also, when rubbing the bird with the puree, I would slide some under the skin to get more flavor into the meat instead of just on the skin.Read more