Asian Grilled Cornish Hens

Recipe from

Southern Living


1/4 cup hoisin sacue
2 tablespoons sesame seeds
3 tablespoons chile-garlic sauce
3 tablespoons dark sesame oil
3 tablespoons honey
1 teaspoon ground ginger
4 (1 to 1 1/2 pound) Cornish hens
1 (14 1/2-ounce) can chicken broth
2 teaspoons cornstrach
Garnishes: sliced green onions or green onion curls


Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag, gently squeezing to blend; add cornish hens. Cover or seal, and chill 30 minutes, turning occasionally.

Remove cornish hens from marinade, reserving marinade.

Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange cornish hens over empty side; grill, covered with grill lid, 45 minutes or until done.

Pour reserved marinade into a small saucepan. Reserve 1/4 cup chicken broth, and add remaining chicken broth to mariande. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, 5 minutes.

Whisk together cornstarch and reserved 1/4 cup chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, 1 minute. Serve with cornish hens, garnish, if desired.