Tandoor-Style Grilled Chickens or Cornish Hens Recipe
The smaller the bird, the faster it'll cook through, and the less time it'll have to dry out. Better yet, just use a Cornish game hen.
The smaller the bird, the faster it'll cook through, and the less time it'll have to dry out. Better yet, just use a Cornish game hen.
Poultry Preparation
Cornish game hens
1 1⁄2 lb
Thinly sliced raw onion
for serving
needed
Cilantro leaves
roughly chopped, for serving
1⁄2 cup
Lemons limes
cut into wedges, for serving
2 unit
1
Using sharp kitchen shears, remove the backs from the Cornish hens.
2
Peel skin off of hens, then using a sharp knife, make deep incisions at 1-inch intervals all over the flesh.
3
Lay hen with breasts facing up. Press down firmly on center of breasts until wishbone cracks and they lie flat. Arrange legs so that they are pointing up towards the top of the breast. Use 2 long metal or wooden skewers to secure legs and breasts in place. Place in a large rimmed baking dish.
Cornish game hens
1 1⁄2 lb
Thinly sliced raw onion
for serving
needed
Cilantro leaves
roughly chopped, for serving
1⁄2 cup
Lemons limes
cut into wedges, for serving
2 unit
1
Using sharp kitchen shears, remove the backs from the Cornish hens.
2
Peel skin off of hens, then using a sharp knife, make deep incisions at 1-inch intervals all over the flesh.
3
Lay hen with breasts facing up. Press down firmly on center of breasts until wishbone cracks and they lie flat. Arrange legs so that they are pointing up towards the top of the breast. Use 2 long metal or wooden skewers to secure legs and breasts in place. Place in a large rimmed baking dish.
Marinade
Ground cumin
toasted
2 tbsp
Paprika
toasted
2 tbsp
Ground coriander seed
toasted
1 tbsp
Ground turmeric
1 tsp
Cayenne pepper
1⁄2 tsp
Achiote paste
1 tbsp
Red food coloring
few
Garlic
grated on a microplane grater
8 cloves
Fresh ginger
grated on a microplane grater
2 tbsp
Yogurt
2 cups
Lemon juice
1⁄2 cup
Kosher salt
1⁄4 cup
1
Combine cumin, paprika, coriander, turmeric, cayenne, achiote, garlic, ginger, yogurt, lemon juice, and salt in a large bowl and whisk to combine.
2
Pour marinade all over prepared cornish hens, using hands to coat every surface.
3
Cover loosely and refrigerate, allow to marinate for at least 4 hours and up to 8, turning occasionally.
Ground cumin
toasted
2 tbsp
Paprika
toasted
2 tbsp
Ground coriander seed
toasted
1 tbsp
Ground turmeric
1 tsp
Cayenne pepper
1⁄2 tsp
Achiote paste
1 tbsp
Red food coloring
few
Garlic
grated on a microplane grater
8 cloves
Fresh ginger
grated on a microplane grater
2 tbsp
Yogurt
2 cups
Lemon juice
1⁄2 cup
Kosher salt
1⁄4 cup
1
Combine cumin, paprika, coriander, turmeric, cayenne, achiote, garlic, ginger, yogurt, lemon juice, and salt in a large bowl and whisk to combine.
2
Pour marinade all over prepared cornish hens, using hands to coat every surface.
3
Cover loosely and refrigerate, allow to marinate for at least 4 hours and up to 8, turning occasionally.
Grilling Setup
Charcoal
for charcoal grill
1 batch
1
Ignite a large chimney starter full of charcoal and allow to burn until all coals are ignited.
2
Spread coals evenly under one side of grill and set grill grate in place. Alternatively, set all the burners of a gas grill to high heat.
3
Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
4
Brush grill grates clean.
Charcoal
for charcoal grill
1 batch
1
Ignite a large chimney starter full of charcoal and allow to burn until all coals are ignited.
2
Spread coals evenly under one side of grill and set grill grate in place. Alternatively, set all the burners of a gas grill to high heat.
3
Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
4
Brush grill grates clean.
Grilling
Marinated Cornish hens
1 batch
1
Wipe excess marinade off of hens then place meaty-side down directly over the coals.
2
Cover partially and allow to cook until deeply charred on first side, 7 to 10 minutes.
3
Flip and continue cooking until hens register 145°F (63°C) in the thickest part of the breast and 165 to 170°F (74 to 77°C) in the legs, about 5 minutes longer (for larger chickens, transfer to cooler side of grill, cover, and continue cooking until desired temperature is reached).
Marinated Cornish hens
1 batch
1
Wipe excess marinade off of hens then place meaty-side down directly over the coals.
2
Cover partially and allow to cook until deeply charred on first side, 7 to 10 minutes.
3
Flip and continue cooking until hens register 145°F (63°C) in the thickest part of the breast and 165 to 170°F (74 to 77°C) in the legs, about 5 minutes longer (for larger chickens, transfer to cooler side of grill, cover, and continue cooking until desired temperature is reached).
Serving
Grilled Cornish hens
1 batch
Thinly sliced raw onion
needed
Cilantro leaves
roughly chopped
1⁄2 cup
Lemons limes
cut into wedges
2 unit
1
Remove hens to a large cutting board, tent loosely with foil, and allow to rest for 5 minutes.
2
Remove skewers and using a heavy knife or cleaver, chop each hen into 8 serving-sized pieces.
3
Serve immediately with onions, cilantro, lime wedges, and freshly grilled naan.
Grilled Cornish hens
1 batch
Thinly sliced raw onion
needed
Cilantro leaves
roughly chopped
1⁄2 cup
Lemons limes
cut into wedges
2 unit
1
Remove hens to a large cutting board, tent loosely with foil, and allow to rest for 5 minutes.
2
Remove skewers and using a heavy knife or cleaver, chop each hen into 8 serving-sized pieces.
3
Serve immediately with onions, cilantro, lime wedges, and freshly grilled naan.