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In a bowl combine soy sauce, rice wine, and brown sugar. Whisk together until sugar has dissolved.
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Stir in green onions, minced garlic and ginger.
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Remove packaging from cornish game hens. Rinse and dry hens.
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Place hens in a large plastic storage bag and pour teriyaki marinade over hens. Allow to marinate for 1 hour in the refrigerator.
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Once hens have marinate, heat grill to medium high heat.
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Place the marinade in a small pan on medium heat.
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Mix water with cornstarch to a thick paste consistency.
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Pour cornstarch mixture into marinade and whisk teriyaki sauce until it begins to boil and thicken.
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Once thick, remove a cup of sauce to baste the hens.
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Place hens on the hot grill, baste with teriyaki glaze about every 5-10 minutes.
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Insert hens with a meat thermometer and cook until an internal temperature reaches 165 degrees and the juices run clear.
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Serve hens with a side of rice and a salad and a small cup of the teriyaki glaze for dipping.