Grilled Curry Cornish Hens

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Barbara - Note the definition of curry from food glossary: Curry - is a generic term for a variety of spiced dishes. Some distinctive spices used in many, though certainly not all, curry dishes include turmeric, cumin, coriander, fenugreek, and red pepper. The word "curry" is derived from the Tamil word kari it literally means 'side-dish', which can be eaten along with a main dish like rice or bread.

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Where's the curry? Didn't see any in the ingredients. I love curry chicken and thought this would be good.

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I'm Laura's Husband and she was almost correct on the brining but it was 1/4 kosher salt and 2 tbsp Sea salt and 2 tbsp sugar in 1.5 quarts water. The lower sugar brine kept everything moist on the grill without being burnt.

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My husband made this and followed the recipe almost exactly. We used ground cumin that we had on hand, instead of whole. He thought the hens might get dry during grilling, so he soaked the hens overnight (8 hours in a brine of water, 1/2 c. kosher salt, 3 Tbs sea salt, and 2 Tbs. sugar. The result--excellent, juicy cornish hens. Serve with extra napkins.

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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.

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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 recipe

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Great recipe, but the man talks way too much!

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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.

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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!

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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.