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Cornish Hens with Orange–Curry Glaze

Recipe From from Weber’s On the Grill™: Chicken & Sides by Jamie Purviance

Fuel Type:
  • People

    Serves 2 to 4

  • Prep Time

    30 min.

  • Grilling Time

    28 to 47 min.

Ingredients
Instructions

the Ingredients

20151023095406 Otgc Poultry 4

Rub

  • Completed step 2 teaspoons curry powder
  • Completed step 1½ teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 2 Cornish game hens, each 680 to 910 grams, giblets removed
  • Completed step Extra-virgin olive oil

Glaze

  • Completed step 120 millilitres fresh orange juice
  • Completed step 85 grams orange marmalade
  • Completed step 2 tablespoons Scotch whiskey
  • Completed step 1 tablespoon cider vinegar
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon curry powder
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 1 tablespoon unsalted butter

Special Equipment

  • poultry shears
  • instant-read thermometer

Instructions

  • Prepare the grill for indirect cooking over high heat (230°C to 290°C).
  • In a small bowl mix the rub ingredients.
  • Using poultry shears cut along both sides of each backbone and discard them. Turn the hens over, with the skin side facing up, and press with the palms of both hands to crack the rib bones and flatten the hens.
  • Lightly coat the skin of each hen with oil and season evenly with the rub. Set aside while making the glaze.
  • In a small saucepan combine the glaze ingredients and bring to a boil over high heat on the stove. Lower the heat and simmer, stirring occasionally, until the glaze begins to thicken, 5 to 7 minutes. Whisk in the butter, remove from the heat and set aside.
  • Brush the cooking grates clean. Grill the hens, skin-side down first, over direct heat, with the lid closed, until the skin is golden brown, 8 to 12 minutes, turning once, being careful not to tear the skin.
  • Slide the hens over indirect high heat and cook, skin-side up, for 15 to 20 minutes. Brush the skin with a thin layer of the glaze, using just enough so it doesn’t drip into the grill. Continue to cook until the juices run clear and the internal temperature reaches 70ºC to 74ºC in the thickest part of the thigh (not touching the bone), 5 to 15 minutes more, brushing every 5 minutes with the glaze. Keep the lid closed as much as possible during grilling.
  • Transfer the hens to a cutting board. Brush with the glaze and let rest for about 5 minutes (the internal temperature will rise a few degrees during this time). Cut each hen in half lengthwise along the breastbone. Serve warm with additional glaze on the side, if desired.

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