| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | 4 | Servings | ||
INGREDIENTS
| 2/3 | c | Plain yogurt |
| 2 | Cloves garlic, minced | |
| 1 | Piece fresh ginger, about 1-inch square, minced | |
| 1 | Hot green chili, minced | |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Salt |
| 4 | Cornish game hens |
INSTRUCTIONS
1. Combine all ingredients except hens. Transfer to a large plastic food bag. Rinse hens well; pat dry. Add hens to bag with yogurt mixture and seal tightly. Refrigerate, turning several times, 12 hours or overnight. 2. Prepare a medium-hot charcoal fire for indirect cooking. When the coals are covered with gray ash, carefully move them to the sides of the grill; position a drip pan in the center. Put cooking rack in place. Place the hens on their side on the rack over the drip pan. Grill, covered, turning once, until the juice from the thigh runs clear, 25 minutes. Posted By Rebecca Radnor <japlady@nwu.edu> On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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