Grilled Cornish Hens with Coconut Curry Sauce
For this recipe, we prefer Thai Kitchen coconut milk (available at many supermarkets) because it has a higher coconut-cream content than other brands, giving the sauce and marinade a much thicker consistency. Other brands work fine but are thinner, so you'll have to use about half a can more than we call for here.
Cooks' note:
If you aren't able to grill outdoors, hens can be roasted in a lightly oiled large shallow baking pan (1 inch deep) in middle of a preheated 450°F oven, skin sides up and without turning, until cooked through, about 35 minutes. (If, after roasting hens, you prefer the skin slightly darker, broil them 4 to 5 inches from heat 1 to 2 minutes.)
