Cornish Hens Thai Style
- 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!