Tandoori Marinated Cornish Hens on the Rotisserie Recipe

Tandoori Marinated Cornish Hens on the Rotisserie Recipe

Level: Intermediate | Yield: 4 to 6 servings

Recipe Timing

Total: 5 hr 35 min | Prep: 20 min | Inactive: 4 hr | Cook: 1 hr 15 min

Nutritional Analysis Per Serving

Serving Size: 1 of 6 servings

• Calories: 70
• Total Fat: 3 g
• Saturated Fat: 2 g
• Carbohydrates: 9 g
• Dietary Fiber: 1 g
• Sugar: 5 g
• Protein: 3 g
• Cholesterol: 10 mg
• Sodium: 264 mg

Ingredients

• 1 medium yellow onion, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 1-inch fresh ginger, peeled and coarsely chopped
• 1 teaspoon saffron threads
• 1/4 cup fresh lime juice
• 16 ounces plain yogurt, drained through a strainer lined with cheesecloth for 2 hours
• 2 teaspoons kosher salt
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 2 teaspoons cayenne
• 1 teaspoon turmeric
• 1/2 teaspoon ground white pepper
• 4 cornish hens
• Thinly sliced white onion
• Fresh cilantro sprigs
• Lime wedges

Instructions

1. In a bowl, combine the onion, garlic, ginger, saffron, lime juice, yogurt, and the rest of the spices. Mix well until thoroughly blended.
2. Place the cornish hens in a baking dish and generously coat each hen, including the inside cavity, with the marinade. Cover and refrigerate for a minimum of 4 hours, or up to 24 hours for best flavor.
3. Preheat your grill to high heat. Secure the hens onto the rotisserie spit and roast for about 1 hour and 15 minutes, or until the meat is fully cooked and the juices run clear.
4. While the hens are grilling, place the sliced onions in a bowl of ice water. Cover and chill until ready to serve. Just before serving, drain the onions and pat them dry. Slice the hens in half and serve with the onion slices, cilantro sprigs, and lime wedges.