This recipe for Grilled Game Hens with Asian BBQ Sauce has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
I love preparing game hens for my family, especially during the fall. They’re some serious comfort food and they can be prepared in so many different ways: roasted, baked, stuffed, and grilled! Grilled is my new favorite way to prepare game hens, they’re SO delicious! Today I’m sharing my recipe for a special weeknight meal: Grilled Game Hens with Asian BBQ Sauce using Tyson® Cornish Hens and Kikkoman® Low Sodium Soy Sauce.
I love cooking with Tyson® Cornish Hens because they are all natural, and include no artificial ingredients, preservatives, hormones, or steroids. I also love Kikkoman® Soy Sauces because they’re a fabulous flavor enhancer for not just Asian dishes. I like using soy sauce in rich dishes like Chicken Pot Pie to enhance the flavor.
Both Kikkoman® reduced sodium soy sauce and Tyson® Cornish Hens are easy to find. I picked both up at my local Walmart. You can find the soy sauce on the Asian Food aisle, and the Hens in the open freezers in the meat department.
Cook’s Note – Grilled Game Hens
- The secret to these succulent grilled game hens is the brine! Kikkoman® soy sauce makes a fabulous brine that makes these birds so juicy!
- You can brine these game hens for up to 3 hours. I do not recommend going beyond that.
Cook’s Tools – Grilled Game Hens
- Tyson® Premium Cornish Game Hen Twin Pack (48 oz), thawed
- FOR THE BRINE:
- ¼ cup table salt
- ¼ cup Kikkoman® reduced sodium soy sauce
- FOR THE RUB:
- 1 Tablespoon brown sugar
- ½ Tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon freshly crack black pepper
- ½ teaspoon ground coriander
- FOR THE ASIAN BBQ SAUCE:
- ½ cup barbecue sauce
- 1 Tablespoon Kikkoman® reduced sodium soy sauce
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon grated fresh ginger
- sesame seeds
- green onion, sliced
- BRINE: Place salt, soy sauce, and 2 quarts of water in a large container. Stir until dissolved. Add the hens. If needed, add more water so the hens are completely submerged. Place in the refrigerator for 1 hour.
- RUB: While the chicken is brining, make the rub. In a small bowl combine the sugar, paprika, garlic powder, chili powder, pepper, and coriander. Set aside.
- ASIAN BBQ SAUCE: In a small bowl combine the barbecue sauce, soy sauce, sesame oil, and grated ginger. Chill until ready to use.
- PREPARE THE HENS: Remove the hens from the brine and rinse them under cold, running water. Place on a cutting board and pat dry. Using a pair of sharp kitchen shears cut through the bones on both sides of the backbone; discard backbone. Flatten the hen by lightly pressing on the ribs. Flip the hen over and tuck the wings behind the hen. Rub half of the dry rub over the hen. Repeat with the other hen.
- GRILL THE HENS: Turn all burners to HIGH, cover, and preheat for 15 minutes. Using a grill brush scrape the grill clean. Lightly dip a wad of paper towels in vegetable oil and use tongs to rub the grates with the oiled paper towel. Reduce all burners to MEDIUM.
- Put the hens, skin-side down, onto the grill. Cover the grill and cook until the skin turns deep brown and it shows grill marks, about 12-16 minutes. Flip the hens, cover the grill, and continue to cook until the thickest part of the breast reaches 160-165 degrees F; about 12-16 minutes more.
- Using a basting brush, brush half of the BBQ sauce over the hens that are facing up. Flip the hens and cook 3-4 minutes. Brush the rest of the BBQ sauce over the other half of the hens, flip and cook 3-4 more minutes.
- Rest the hens on a cutting board for 15 minutes. Cut in half through the breastbone, then again at the thigh. Garnish with sesame seeds and green onions. Serve.
Check out more delicious ways to grill up the Tyson® Cornish Hens and ideas for using Kikkoman® Sauces. I’d love to hear which recipe you can’t wait to try!
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