[ad] Thai Barbecue Cornish Hens

Author: Michelle De La Cerda


  • 4 Tyson Cornish Hens; butterflied (spatchcocking)


  • 4 tbsp lemongrass paste
  • 6 garlic cloves; minced
  • 2 shallots; minced
  • 1/2 cup cilantro; chopped
  • 2 tbsp honey
  • 1/2 cup coconut milk
  • 2 tbsp Kikkoman low-sodium Soy Sauce
  • 2 tbsp fish sauce
  • 1 lime; juiced (about 2 tbsp)
  • 1/4 tsp black pepper



  1. Whisk all the marinade ingredients together in a bowl; set aside.

Preparing the Hens

  1. Remove hens from packing, rinse them off and pat dry using paper towels.
  2. 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.)
  3. 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.
  4. Place the birds in either a large pan, bowl, dish, or zip-seal bag.
  5. Pour the marinade over the hens and make sure it is worked in to both sides and under the skin.
  6. Cover and chill for at least 4 hours to over night.


  1. Pre-heat the grill, making sure the grates are clean and if needed, oiled.
  2. Allow the hens to come unto room temperature before grilling, about 15 minutes is needed.
  3. Place each hen on the grill, with the breasts facing upward. Make sure they stay flat. Use a foil covered brick to keep them flat if needed.
  4. Grill for 10 minutes and then flip, grilling an additional 10 minutes or until the hens have reached the desired doneness of at least 160° F.