Barbecued Black Crows

 

2

Rock Cornish hens (16 oz each), skin removed, cut lengthwise in half

1/3

cup soy sauce

3

tablespoons packed brown sugar

1

tablespoon dark sesame oil

1

tablespoon grated gingerroot

1/4

teaspoon crushed red pepper flakes

3

medium green onions, finely chopped (3 tablespoons)

3

cloves garlic, finely chopped

2

teaspoons sesame seed, toasted, if desired

Additional green onions, sliced diagonally, if desired

• 1 Place hens in resealable freezer plastic bag or large shallow glass dish. In small bowl, mix soy sauce, brown sugar, sesame oil, gingerroot, pepper flakes, 3 tablespoons onions and the garlic; pour marinade over hens. Seal bag or cover dish. Refrigerate at least 8 hours but no longer than 24 hours.
• 2 Heat gas or charcoal grill. Remove hens from marinade; discard marinade. Place hens, cut sides down, on grill over high heat. Cover grill; cook 14 to 16 minutes, turning occasionally, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Let stand 5 minutes before serving. Sprinkle with sesame seed and green onions.