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Bricked Cornish Game Hens with Curry Sauce

Posted by Peggy on September 12, 2009

Bricked Cornish Game Hens with Curry Sauce
Recipe: Bricked Cornish Game Hens with Curry Sauce


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup unsalted butter, softened
  • Finely chopped zest and juice from 1 lime
  • 1 tablespoon honey
  • 2 teaspoons-2 tablespoons red curry paste, Thai or Indian*
  • 1/2 teaspoon soy sauce
  • 3 cornish game hens, about 1 1/4# each, thawed if frozen
  • 3 bricks**, wrapped in foil
  • 2 tablespoons chopped cilantro


  1. To prepare curry sauce, combine olive oil, butter, zest and lime juice, honey, 2 teaspoons red curry paste and soy sauce. Taste and add additional curry paste to taste.
  2. Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. You can cut the chickens in half or leave them whole. Tuck the wing tips behind the joint of the wing that meets the breast.
  3. Place in a pan and divide and spoon 1/2 of curry sauce under breast skin and lightly brush over skin. Reserve remaining curry sauce for finishing the hens. Refrigerate for at least 4 hours and up to 8 hours, turning occasionally to evenly coat.
  4. Preheat the oven to 500˚ and preheat the bricks for 20 minutes or heat the bricks on the grill for 30 minutes.
  5. Preheat a gas or charcoal grill to medium heat.
  6. Remove the birds from the refrigeration and season on both sides with kosher salt and freshly ground pepper.
  7. Oil grill grates. Place the birds, breast-side down, on the grill. Place bricks on each bird to cover completely and flatten. Grill 10 minutes or until nicely browned. Remove the bricks and, with tongs, flip the birds over and replace bricks on top of birds. Cook on the second side an additional 10 minutes or until completely cooked through. Remove from the grill and place on a cutting board.
  8. Brush birds with remaining sauce, sprinkle with cilantro and let rest for 5 minutes before serving.

* Red curry sauce is available at most local and Asian groceries

** Paving stones, flat rocks or heavy skillets would work too.

Marinate Time: about 4-6 hours

Active Time: 50 minutes

Number of servings (yield): 3-6

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