Feb 7, 2012

Cornish Hens with Orange-Curry GlazeRecipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Meat / Poultry / Seafood

  • 2 Cornish game hens, each 1½ to 2 lbs

Oil and Spices

  • 2.25 tsp curry powder
  • 2 tbsp extra-virgin olive oil
  • 0.75 tsp freshly ground black pepper
  • 2 tsp kosher salt


  • 1 tbsp cider vinegar
  • 0.25 cup orange marmalade


  • 1 tbsp unsalted butter

Wine / Beer / Spirits

  • 1 fl oz Scotch whiskey


  • 4 fl oz fresh orange juice

Special Equipment

  • instant-read thermometer
  • poultry shears



  • 2 teaspoons curry powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

  • 2 Cornish game hens, each 1½ to 2 pounds, giblets removed
  • Extra-virgin olive oil


  • ½ cup fresh orange juice
  • ¼ cup orange marmalade
  • 2 tablespoons Scotch whiskey
  • 1 tablespoon cider vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon curry powder
  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon unsalted butter


  1. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

  2. In a small bowl mix the rub ingredients.

  3. 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.

  4. Lightly coat the skin of each hen with oil and season evenly with the rub. Set aside while making the glaze.

  5. In a small saucepan combine the glaze ingredients and bring to a boil over high heat. 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.

  6. Brush the cooking grates clean. Grill the hens, skin side down, over direct high heat, with the lid closed, until the skin is golden brown, 4 to 6 minutes. Being careful not to tear the skin, turn the hens over and grill them until lightly charred, 4 to 6 minutes.

  7. Move the hens over indirect high heat and cook, skin side up, with the lid closed, 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 160° to 165°F 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.

  8. Transfer the hens to a cutting board. Brush with the glaze and let rest for about 5 minutes (the internal temperature will rise 5 to 10 degrees during this time). Cut each hen in half lengthwise along the breastbone. Serve warm with additional glaze on the side, if desired.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Dwain P

Oh my

So much flavor with this one! The smoky char from the grill, the sweat from the glaze, and the spicy from the rub. Very nice! I will definitely do this one again.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

John P

Outstanding glaze

The glaze is great; maybe make a Rusty Nail cocktail since you have the Scotch out! Prepared my birds on a rotisserie.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 4, 2016

Renea C

Delicious Cornish Hens

So Scrumptious! Try it with the Bananas Foster Recipe on this site.

Type of Griller


Would you recommend this recipe? YES

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Cornish Hens with Orange-Curry Glaze