| INGREDIENT | PROCEDURE |
|---|---|
Cornish game hens1 1⁄2 lb Thinly sliced raw onion, for serving needed Cilantro leaves, roughly chopped, for serving1⁄2 cup Lemons limes, cut into wedges, for serving2 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. |
| INGREDIENT | PROCEDURE |
|---|---|
Ground cumin, toasted2 tbsp Paprika, toasted2 tbsp Ground coriander seed, toasted1 tbsp Ground turmeric1 tsp Cayenne pepper1⁄2 tsp Achiote paste1 tbsp Red food coloring few Garlic, grated on a microplane grater8 cloves Fresh ginger, grated on a microplane grater2 tbsp Yogurt2 cups Lemon juice1⁄2 cup Kosher salt1⁄4 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. |
| INGREDIENT | PROCEDURE |
|---|---|
Charcoal, for charcoal grill1 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. |
| INGREDIENT | PROCEDURE |
|---|---|
Marinated Cornish hens1 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). |
| INGREDIENT | PROCEDURE |
|---|---|
Grilled Cornish hens1 batch Thinly sliced raw onion needed Cilantro leaves, roughly chopped1⁄2 cup Lemons limes, cut into wedges2 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. |