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Grilling is my all time favorite way to prepare a meal. I suppose it’s because~
1. It takes place outside
2.The food consistently has a wonderful flavor
3. No mess in the kitchen
4. It’s FUN!
Grilling with a brick! Now this is so much fun! Have you ever done it? Have you ever grilled a Cornish Hen? I’ve got so much to share with you…read on. I picked up a package of Tyson® Cornish Hens because they aren’t treated with steroids or hormones and they don’t use preservatives or added ingredients. I’m a little picky about what we eat around here. I found them packaged by two at Walmart, perfect for an empty nester kitchen.
I wanted an easy, epicurean meal, so I grabbed a bottle of Kikkoman® Sauce in – guess what flavor? Orange, that should’ve been an easy guess! Chiefly since there is photo giving it away. Kikkoman is not just for Asian dishes, you can use it to enhance all types of cuisine and it’s perfect for grilling. The combination of orange with a touch of heat from cayenne, savory scallions and garlic with a generous sprinkle of kosher salt and black pepper was all I needed to turn out just the kind of dinner I was hoping for.
Here is how you do this:
Wrap clean bricks in aluminum foil.
Cut the hens with kitchen shears down the back bone.
Slice garlic and scallions and stuff under skin.
Generously sprinkle salt and pepper over hens.
Mix lemon juice and olive oil and brush hens with mixture.
Heat bricks on grill.
Brush Kikkoman sauce on hens.
Lay hot bricks (USE HOT PADS) on hens.
Garnish with fresh herbs and lemon slices – make your family smile!
- 2 teaspoons Kosher salt
- 2 teaspoons fresh ground black pepper
- 2 large cloves, garlic, sliced thinly
- 2 scallions, sliced
- 1/4 teaspoon cayenne pepper
- juice of one lemon
- Fresh sprigs of rosemary and lemon thyme – use as garnish
- 1/4 cup olive oil
- 1 bottle of Kikkoman Orange Sauce
- 2 Tyson Cornish Hens – rinsed, dried and split down the backbone
- 2 bricks, wrapped in aluminum foil
- First wash and dry the bricks, then wrap in aluminum foil.
- Rinse and pat dry the Cornish hens.
- Using kitchen shears, cut the hens down the backbone and flatten with the palm of your hand.
- Slice garlic into thin slices.
- Slice scallions into pieces about 2-3″ long.
- Gently loosen skin around breast and thigh of hens and place a few slices of garlic and scallion into each.
- Mix together salt & pepper and sprinkle generously over hens.
- Whisk together lemon juice and olive oil and brush over both sides of hens.
- Wrap in plastic wrap and allow to marinate for about 1 hour.
- Remove hens from refrigerator and allow to sit at room temp for about 20 minutes.
- Heat gas grill for about 10 minutes with bricks on grates – BE SURE TO USE HOT PADS to handle bricks.
- Place Cornish Hens on grill grate and top each with a brick – pressing down to flatten even more.
- Grill hens for about 18 minutes, then flip, replace brick and continue to grill until juices run clear.
- Allow hens to sit loosely covered for 5-8 minutes before plating and serving.
- Warm Kikkoman Orange Sauce and serve as a dipping sauce on the side.
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