Barbecued Black Crows

 


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

Steps

1 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.

2 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.

 

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