BARBECUED BLACK CROWS

Barbecued Black Crows image

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h35m

Yield 4

Number Of Ingredients 10

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2 Rock Cornish hens (16 oz each), skin removed, cut lengthwise in half
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon dark sesame oil
1 tablespoon grated gingerroot
1/4 teaspoon crushed red pepper flakes
3 medium green onions, finely chopped (3 tablespoons)
3 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted, if desired
Additional green onions, sliced diagonally, if desired

Steps:

Place hens in resealable freezer plastic bag or large shallow glass dish. In small bowl, mix soy sauce, brown sugar, sesame oil, gingerroot, pepper flakes, 3 tablespoons onions and the garlic; pour marinade over hens. Seal bag or cover dish. Refrigerate at least 8 hours but no longer than 24 hours.
Heat gas or charcoal grill. Remove hens from marinade; discard marinade. Place hens, cut sides down, on grill over high heat. Cover grill; cook 14 to 16 minutes, turning occasionally, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Let stand 5 minutes before serving. Sprinkle with sesame seed and green onions.

Nutrition Facts : Calories 268, Carbohydrate 5 g, Fiber 0 g, Protein 40 1/2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 837 mg