Ingredients for Grilled Cornish Game Hens
- Shallot
- Vegetable Oil
- Garlic Cloves
- Gingerroot
- Red Curry Paste
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons packed brown sugar
- Salt and freshly ground black pepper to taste
- 1 tablespoon fish sauce
- Cornish Hens
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How to Make Grilled Cornish Game Hens
- In a medium saucepan over medium-low heat, sauté the chopped shallots in vegetable oil until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 2 minutes more, stirring occasionally.
- Add the red curry paste and cook for 3 minutes, stirring constantly, until fragrant.
- Pour in the coconut milk and brown sugar. Stir in the salt and bring to a simmer. Reduce heat to low and simmer until the sauce has thickened to 3 cups (about 15-20 minutes).
- Remove from heat and stir in the fish sauce. Taste and adjust seasonings as needed.
- Reserve 1 1/2 cups of the curry sauce and refrigerate for later use.
- Trim any excess fat from the Cornish hens. Brush the hens generously with the remaining curry sauce.
- Place the hens in a large bowl or resealable bags. Marinate in the refrigerator for 12-24 hours.
- Thirty minutes before grilling, remove the hens from the refrigerator and let them come to room temperature.
- Preheat your grill to medium-high heat.
- Remove the hens from the marinade and discard the marinade.
- Season the hens generously with salt and freshly ground black pepper.
- Place the hens on an oiled grill rack, skin-side down. Grill for approximately 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the juices run clear.
- While the hens are grilling, gently reheat the reserved curry sauce in a small saucepan over low heat.
- Serve the grilled Cornish hens immediately, drizzled with the warm curry sauce.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
40g
Fat
137g
Carbs
5g
