Tandoori Cornish Hens

1. 1

   In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt.

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.

3. 3

   Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.

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.

5. 5

   To barbecue over gas, turn gas barbecue to high heat and cover for 10 minutes. Adjust for indirect heat.

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.