Ingredients
The following ingredients have 4 Servings
- 1/4 Cup Kikkoman soy sauce
- 2 Tbls honey
- 1 clove garlic (minced)
- 1 Tbls vegetable oil
- 1 tsp sesame oil
- 1 star anise (optional)
- 1 tsp dark soy sauce (optional
- 2 green onion (sliced into big chunks)
- 2 Tbls fresh ginger (grated or fine minc)
- 2 Tbls brown sugar
- 1/2 tsp sriracha
- 2 Tbls Kikkoman soy sauce
- 1/4 tsp sesame oil
- 1 tsp white vinegar
- 1 green onion (green part only sliced thinly)
Instruction
- Starting first by spatchcocking the Cornish hens by removing the backbone. This can be done with a sharp knife or kitchen shears. Then, gently snap the breast bone so they lay flat.
- Mix the marinade ingredients together until combined thoroughly. Place half of the marinade in a dish, place the hens on top and pour remaining marinaded over evenly. Cover with plastic wrap and marinade 2-4 hours.
- While hens are marinating, mix the ingredients for the dipping sauce until combined and set in fridge until ready to serve.
- Cook hens on grill over medium heat on oiled grates. Grilling tip: bring everything you need to grill outside at once. That way you don't have to keep running in and out of the house if you forget something.
- Hens will cook 45 minutes to an hour. Baste them every 5-10 minutes with remaining marinade. Do not baste for the last 10 minutes. Hens are done when an internal temperature reads 165 degrees in the thickest part of the breast.
- Serve with dipping sauce and enjoy!
