Brick Grilled Cornish Game Hens with Ginger Honey Sauce
2 cornish game hens
2 inch piece of grated ginger
4 tablespoons honey
4 tablespoons soy sauce
3 tablespoons olive oil
salt and pepper
This is my first attempt at butterflying poultry, and I was a little too excited. Not sure why, but I really wanted to.
Take some sharp kitchen shears and your hens, breast side down cut along one side of the backbone all the way to the end, then cut along the otherside, removing it completely. Pull bird out flat and press against cutting board so that it lays flat. Tuck wing upward so that the tip is nestled on the side cavaity of the bird (to help from burning later)
Mix your marinade (without oil) into a small bowl, split liquid in half and reserve. Add oil to the remaining half of mixture and place into a casserole dish. Place birds in marinade and toss every so often - letting marinate for 30 minutes or overnight.
Find two bricks and wrap in tin foil. Place on a grill and preheat on high. Once hot, place hens on grill breast side down and place hot brick on top. Cook 5 minutes, then rotate bird 90 degrees, place brick again and cook another 5 minutes.
Flip bird over and cook for 2 minutes with brick on top, rotate, and cook and additional 2 minutes.
In the meantime, take remaining marinade mixture and place into a small sauce pan, heat on high, boiling to reduce sauce. Pour thickened glaze over hens when resting.
Let rest for 5 minutes then serve.