Preparation:
Slightly sweet, slightly sally, this Asian marinade caramelizes on the grill. Two Cornish game hens may be substituted for squab.
Grill the split hens for 7 to 8 minutes per side.
Place each squab on its back on a cutting board. With a sharp knife or poultry shears, split the bird in half through the breast bone. Cut out the backbone.
In a shallow, non aluminum dish, mix remaining ingredients. Add the squab, turn to coat evenly, cover and marinate in the refrigerator for 2 hours or over night.
Drain the squab and reserve the marinade. Prepare a charcoal or gas grill and grill the squab for about 6 minutes.
Baste once with reserved marinade; discard marinade. Turn and cook for about 6 minutes longer, or until the juices run clear when pierced with a fork.
From "Eating Well", Jan/Feb, 1992. |
