Oriental Game Hens
|Cornish game hens||6 Pound (Four 1 1/2 Pound Birds)|
|Peanut oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Grated ginger||1⁄2 Teaspoon|
|Ground cloves||1 Dash|
Remove giblets from hens.
Remove fatty portion from neck and tail area of hens.
Rinse hens under cold running water.
Pat hens dry with paper toweling.
Sprinkle cavities with salt.
Close neck and body openings with skewers.
Tie legs together; tuck wings under back and tie with kitchen twine.
Arrange hens in shallow micro-waveable dish and cover with vented plastic wrap.
Microwave at 50% power 10 minutes.
For basting sauce, in small bowl, combine remaining ingredients.
Lightly oil grid.
Grill hens, on uncovered grill, over medium-hot Charcoal Briquets 20 minutes or until thigh moves easily and juices run clear, basting often with sauce.