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
- 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.
- 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.
- 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.
- Cook for 10 minutes and after you flip, brush generously with the Teriyaki marinade.
- 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.
- 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.
- Serve with more marinade on the side for dipping.
Recipe by True Aim at https://www.trueaimeducation.com/ad-grilled-cornish-game-hens-with-teriyaki-chicken-marinade-grill4flavor/
3.2.1310