Honey And Curry Glazed Cornish Hens
|Salad oil||1 Teaspoon|
|Minced onion||2 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Curry powder||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Rock cornish hens||5 1⁄4 Pound, thawed (Three 1 3/4 Pound, Fresh Or Frozen)|
1. Prepare outdoor grill for barbecuing.
2. Meanwhile, in small saucepan over medium heat, in hot salad oil, cook onion until tender, about 5 minutes. Remove saucepan from heat; stir in honey, curry powder, salt, and lemon juice to make a paste.
3. Remove giblets and necks from inside hens (refrigerate to use in soup another day). With poultry or kitchen shears, cut each hen in half. Rinse hen halves with running cold water; pat dry with paper towels. Spread about 1 teaspoon curry paste evenly under the skin of each hen half by gently lifting skin slightly away from breast. Evenly spread remaining curry paste over hens.
4. Place hens on grill over medium heat; cook 35 minutes, turning frequently, until hens are fork-tender.