Tandoori Cornish Hens
How to Make It
Step 1
1
In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt.
Step 2
2
Rinse hens and pat dry. Using poultry shears or a sharp knife, cut hens in half through breastbones and backbones. Turn birds skin side up and press with the palm of your hand to flatten; a few bones will crack.
Step 3
3
Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.
Step 4
4
To barbecue over charcoal, ignite 60 briquets on firegrate in a barbecue with a lid. When coals are spotted with gray ash, in 20 to 30 minutes, bank about half the coals on each side of the firegrate. Place a drip pan in the center. Set grill above coals.
Step 5
5
To barbecue over gas, turn gas barbecue to high heat and cover for 10 minutes. Adjust for indirect heat.
Step 6
6
Set hen halves about 1/2 inch apart on center of grill, not over heat. Cover and cook until meat is no longer pink at thigh bone (cut to test), 30 to 35 minutes total.
Ingredients
1/2 cup plain nonfat or low-fat yogurt
1/4 cup minced fresh ginger
2 tablespoons minced garlic
About 1/2 teaspoon salt
3 or 4 Cornish hens (about 1 1/2 lb. each)
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