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One of my favorite meals growing up was Teriyaki Glazed Cornish Game Hens. I have an uncle who is an ah-mazing cook, and this was one of his specialties. We always knew that when we were invited over for dinner we would be fed like kings, but when we heard he was serving hens, we were especially excited.
Looking back, I honestly don’t know how he did it every night. He had 5 children and always had at least 3 extra people over for dinner (we have a very large family so there is also someone that needed to be invited). Cooking for a crowd gets me so nervous, and he did it almost daily!
I love the daintiness of Tyson® Cornish Hens and how they look on a plate…fancy. Not only are they delicious and all natural with no artificial ingredients or preservatives, but they are also really easy to make and grill. Teriyaki is by far our favorite glaze, but a honey mustard sauce is also delicious to serve over the hen.
Kikkoman® Sauces are a staple in our home. I add a splash to almost every sauce that I make because it enhances the flavor so well. What I love about this teriyaki sauce recipe is that it makes a bunch, so I always freeze a small jars worth. Last week I used the leftover glaze on salmon and it was delicious!
The next time you are looking for an easy meal that is sure to impress, make these Teriyaki glazed Tyson® Cornish Hens. I am sure you will have some clean plates!
- 1 bottle (10 ounces) soy sauce
- 2 tablespoons sweet rice wine
- 1/4 cup brown sugar
- 1/4 cup thinly sliced green onions
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 2 cornish game hens
- 1/2 tablespoon cornstarch
- 1 tablespoon water
In a bowl combine soy sauce, rice wine, and brown sugar. Whisk together until sugar has dissolved.
Stir in green onions, minced garlic and ginger.
Remove packaging from cornish game hens. Rinse and dry hens.
Place hens in a large plastic storage bag and pour teriyaki marinade over hens. Allow to marinate for 1 hour in the refrigerator.
Once hens have marinate, heat grill to medium high heat.
Place the marinade in a small pan on medium heat.
Mix water with cornstarch to a thick paste consistency.
Pour cornstarch mixture into marinade and whisk teriyaki sauce until it begins to boil and thicken.
Once thick, remove a cup of sauce to baste the hens.
Place hens on the hot grill, baste with teriyaki glaze about every 5-10 minutes.
Insert hens with a meat thermometer and cook until an internal temperature reaches 165 degrees and the juices run clear.
Serve hens with a side of rice and a salad and a small cup of the teriyaki glaze for dipping.