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Happy Memorial day friends! I love memorial day weekend because it screams that summer is here and also ushers in the wonderful season for firing up the grill. I shared my favorite fall off the bone ribs with you last week and today I'm going to show you how to grill a Tyson cornish hen using the spatchcocking method. Spatchcocking is basically butterflying your hen open so its cooks faster on the grill. I love the way food tastes on the grill, just delicious. You might not have thought of grilling cornish hens before (they kind of scream stuff me and roast me) but I loved grilling them with this Thai sauce, it was a great summer dinner and everyone agreed.
The Tyson cornish hens are available at Walmart in a twin pack and there will be a $2 off coupon for anyone who purchases the Cornish Game Hen Twin Pack and a 10 oz bottle of Kikkoman sauce together (neck hanger messaging will be on the Kikkoman sauce bottle starting June 1 and offer will be on coupons.com starting May 15, available until September 30 or while supplies last). I always love a deal. :) I used Kikkoman soy sauce in the Thai sauce that is used in the recipe below and I also tossed it on my asparagus before grilling them. Next time i'm going to use it as a marinade and soak the hens in it before grilling.
Look at those nice and brown hens! yummmm...
The Thai sauce totally takes this dish over the top delicious. You totally need it in your life asap. :)
Thai Style Grilled Cornish Hen & Asparagus, Spatchcocked
- 2 Tyson Cornish Hens
- 1 bunch Fresh Asparagus
- 1/4 cup Sweet Thai Chili Sauce
- 3 tablespoons Kikkoman Soy Sauce
- Zest of 1 Lime or Lemon
- 1/4 cup Lime Juice
- 2 tablespoons Light-Brown Sugar
- 1 tablespoon Fresh Grated Ginger
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 1 teaspoon Garlic Powder
- To prepare your Tyson hens unwrap them and using sharp kitchen shears feel for the backbone and cut to one side of it all the way down the back, keep cutting around the tailbone and then up the other side. You are completely removing the backbone. Flip the hen over to the skin side and push it down to flatten the hen. This will make your cooking time much faster.
- Prep the hen by seasoning it with salt, pepper and garlic powder. I just sprinkle it all over both sides of each hen and then rub it in. Heat your grill to medium heat (between 200-300 degrees) and place the hens skin side down. Grill for 25 minutes.
- While the hens are cooking make the sauce. Mix together the chili sauce, Kikkoman soy sauce, lemon zest, lime juice, brown sugar and ginger. Prepare your asparagus by trimming the ends and tossing it in some olive oil and Kikkoman soy sauce.
- When 25 minutes is up flip your hens so the skin side is up, with a basting brush brush the sauce all over the skin side. Grill for 10 more minutes. Then toss your asparagus on the grill, flip the hens one last time and baste the other side with the sauce.
- Before removing from the grill make sure the internal temperature of the breast is 160. Take off the grill and plate, add more sauce if desired. Serve and Enjoy!