Weber GENESIS Owner's Manual page 39

CORNISH HE NS WI T H M A NDA R IN R I C E
Indirect/Medium
For the rice:
1⁄4 cup slivered almonds
2 tablespoons chopped celery
1 small green onion and top, thinly sliced
2 tablespoons butter
1 can (11 ounces) Mandarin orange segments,
well-drained
2 tablespoons orange juice concentrate
2 cups cooked rice
4 Cornish hens, about 1-1⁄ 2 pounds each
Olive Oil
Paprika
Orange marmalade
Sauté almonds, celery and onion in
To make the rice:
butter in small skillet until almonds are lightly toasted.
Combine almond mixture, orange segments, orange juice
concentrate, and rice, tossing to mix.
Rinse Cornish hens and pat dry with paper towels. Stuff
Cornish hens with rice mixture and tie legs with string.
Brush hens lightly with oil; sprinkle with paprika. Grill over
Indirect Medium heat until the stuffing reaches 165˚F
and the juices run clear, about 30 to 45 minutes. Baste
hens with orange marmalade during last 20 minutes of
cooking time. Remove hens from the cooking grate and
arrange on serving platter.
Makes 4 servings.
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TA N DOO R I C H I C K EN
Indirect/Medium
For the marinade:
2 cups plain yogurt
1 tablespoon minced gingerroot
2 cloves garlic, minced
2 teaspoons paprika
1-1⁄ 2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1⁄4 teaspoon ground cloves
1⁄ 2 teaspoon salt
1⁄ 2 teaspoon white pepper
3 pounds chicken pieces
1⁄ 2 cup chopped chutney
1 medium cucumber, sliced
In a shallow, glass baking dish
To make the marinade:
combine the marinade ingredients. Rinse chicken pieces
and pat dry with paper towels. Add chicken to the
marinade, turning to coat each side. Refrigerate, covered,
6 hours or overnight. Remove chicken from marinade;
reserve marinade. Pour reserved marinade into a small
saucepan. Bring to a boil over high heat and boil for
1 full minute.
Place chicken pieces, skin side up, on cooking grate.
Grill over Indirect Medium heat until chicken is tender
and juices run clear, 30 to 50 minutes, depending upon
size of pieces. Brush chicken pieces with reserved
marinade during the last 20 minutes of grilling time.
Arrange chicken on serving platter; serve with chutney
and cucumbers.
Makes 4 servings.
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