Ingredients
2
Rock Cornish hens (16 oz each), skin removed, cut lengthwise in half
1/3
cup soy sauce
3
tablespoons packed brown sugar
1
tablespoon dark sesame oil
1
tablespoon grated gingerroot
1/4
teaspoon crushed red pepper flakes
3
medium green onions, finely chopped (3 tablespoons)
3
cloves garlic, finely chopped
2
teaspoons sesame seed, toasted, if desired
Additional green onions, sliced diagonally, if desired
Preparation
Place hens in resealable freezer plastic bag or large shallow glass dish. In small bowl, mix soy sauce, brown sugar, sesame oil, gingerroot, pepper flakes, 3 tablespoons onions and the garlic; pour marinade over hens. Seal bag or cover dish. Refrigerate at least 8 hours but no longer than 24 hours.
Heat gas or charcoal grill. Remove hens from marinade; discard marinade. Place hens, cut sides down, on grill over high heat. Cover grill; cook 14 to 16 minutes, turning occasionally, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Let stand 5 minutes before serving. Sprinkle with sesame seed and green onions.
