Grilled Teriyaki Cornish Game Hens with Coconut Rice
Cuisine: American, Asian
Author: True Aim
A delicious and easy way to grill Cornish hens. The sweet and salty teriyaki pairs perfectly with this coconut rice.
  • Thawed Cornish Game Hens Spatchcocked
  • 1 tbs Salted Butter per bird
  • 1 bottle of Kikkoman Teriyaki Baste & Glaze
  • Salt and Pepper to taste
  • 2 Red & Green Bell Peppers cut into large pieces
  • 1 Pineapple cut into rings or large pieces
  • 1 can Coconut Milk
  • 2 Cups Water
  • 2 Cups Rice
  • 2 tbs Shredded Coconut
  1. Prepare your rice in a rice cooker. Put the coconut milk in a measuring cup and add water to measure 2 cups of liquid. Pour into the rice cooker with 2 more cups of water, the rice, shredded coconut, stir, and then start the cooker.
  2. If you are preparing the rice in a pan, boil the liquid first and then add the rice. Cover and cook on low for 20minutes. Fluff with a fork.
  3. Preheat the grill to medium high heat and grease the rack. After you have spatchcocked your hens, rub them with 1 tbs butter each, season with salt and pepper and put them on the grill breast side down.
  4. Cook for 10 minutes and after you flip, brush generously with the Teriyaki marinade.
  5. Place your fruit and veggies on the grill and cook for about 7-10 minutes or until you have nice grill marks on each side.
  6. Cook the bird for another 10 minutes and brush again with marinade before flipping the bird. Brush more marinade on the backside and cook until done.
  7. Serve with more marinade on the side for dipping.
Recipe by True Aim at