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Remove hens from packing, rinse them off and pat dry using paper towels.
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Butterfly (spatchcock) the Tyson Cornish Hens, using kitchen shears cut out their backbones by cutting up one side of the bone and then other, from the end to the neck. (Bones can be reserved for making broth at a later date, freeze until ready to use.)
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Once the back bone is removed, open the hen up, use your hands to flatten the birds by breaking the breast bone, a little pressure is needed.
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Place the birds in either a large pan, bowl, dish, or zip-seal bag.
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Pour the marinade over the hens and make sure it is worked in to both sides and under the skin.
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Cover and chill for at least 4 hours to over night.