Bangkok Style Barbecued Birds
|Cornish game hens/8 squab of 1 pound each / 24 quail of 3 to 4 ounce each||10 Pound, thawed, if frozen (8 Cornish Game Hens Of 1.25 Pound Each)|
|Minced fresh cilantro||1⁄2 Cup (8 tbs) (Coriander)|
|Coarsely ground pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||24 Clove (120 gm), minced or pressed|
Prepare Thai Sauce and refrigerate.
Remove poultry necks and giblets; reserve for other uses, if desired.
With poultry shears or a knife, split birds of your choice lengthwise through breastbone.
Pull birds open; place, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie flat.
Rinse and pat dry.
Thread birds on long, sturdy metal skewers (18 inches or longer) as follows.
Force one skewer into drumstick and through thigh, then under backbone, through other thigh, and out through other drumstick.
Run a second skewer parallel to the first, forcing it through one side of breast and middle section of one wing, then over backbone, through middle section of other wing, and out through other side of breast.
On each pair of skewers, thread as many birds as will fit; 18-inch skewers hold 2 or 3 game hens or squab or up to 6 quail.
Mash together cilantro, pepper, and garlic; rub evenly over poultry.
Place poultry on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning as needed, until meat near thighbone of game hens is no longer pink; cut to test (30 to 40 minutes).
Cook squab until breast meat is cooked through but still pink near bone; cut to test (15 to 20 minutes).
Cook quail until breast meat is cooked through but still slightly pink near bone; cut to test (8 to 10 minutes).