Chotsee Adventure: Thai BBQ Cornish Hens with Honey And Spiced Milk

Thai BBQ Cornish Hens with Honey

And Spiced Milk

Ingredients

        Cornish Hens (2 full) or Chicken (2 person)
          Milk 6 Table Spoon
         Oliver Oil 2 Tea Spoon
          Black Soy Sauce Table Spoon (Sweet Black Soy Sauce
if you have)
          Light Soy Sauce 4 Table Spoon
          Oyster Soy 4 Table Spoon
          Garlic 5 Cloves and 3 Table Spoon
          Coriander roots 7 or Ground Coriander (all together)
          Lemon grass 7 Stalks
          Pandan Leaves 4 leaves
          Kaffir Lime 12 Leaves
          Sugar 1 Table Spoon
          Pepper 2 TableSpoon

         Ingredients Base Sauce put on BBQ

          Honey 2 Table Spoon
          BBQ Sauce 4 Table Spoon
          Oliver Oil     1 Tea Spoon
          Milk              3 Table Spoon
          Deep fried Garlic Depend you want add
          Paint bush   1

Directions

Combine garlic, Coriander roots

Optional, if you find Coriander roots put highly recommended

if you can find them or also Ground Coriander.

Milk, Light Soy Sauce, Oyster Sauce, Olive oil, Black Soy Sauce, White pepper or Black pepper and Sugar.
Use all in a blow go into the marinade and stir Sauce it all up until
a nicely.

You should picking a fork on all Hens or injection Needle take on Sauce get to inside Hens.

Use big a Blow add Hens into then you should to rub the chicken, get all that marvelous garlic to cover the skin, both sides of the chicken, and even in places like under the wings.
Bathe the chickens in that beautiful marinade – you don’t want any part of the chicken to miss out!

Once your marinade is ready to go, put the chicken in a big mixing bowl and coat them with a thick layer of the marinade.

Used to inside Hens.
Lemon grass, Pandan Leaves (if you have),
Kaffir Lime Leaves, Honey and BBQ Sauce

Make marinade to baste onto the Hens.

Combine Honey, BBQ Sauce, Olive Oil, Milk and deep fried Garlics
put in the bowl of a food processor. Process until a rough paste is formed. Set aside.

Brush the melted on Grilled Hens.

NOTE: If you plan ahead and can marinate your Hens or chicken overnight in Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight, it will taste the best. For this recipe, I marinated my chicken the day before, and then grilled them the next day. But if you don’t have the time, make sure you at least marinate your chicken for a half hours before grilling.

Grilling the chicken

Charcoal will give you the best flavor when it comes to grilled chicken, but if you prefer to use a gas grill, it will still work fine.
For charcoal, make sure you fully prepare your grill, light it up and that you have a nice bed of hot coals before getting started.
You’re looking for some good heat, but indirect heat so the chicken skin doesn’t burn too fast. I like to tone down my charcoal with some leftover ashes (from the previous grilling), so that the coals are hot, but not scorching.
Once the charcoal is ready, it’s time to put your beautifully marinated chicken on.
You want to hear that soft sizzle as they slow cook over the fire. If you hear too much sizzle, and see flames shoot up from drips of chicken oil, you might want to tone down the fire a bit so you don’t burn it.

Make sure you’re monitoring your chicken as it grills, you don’t want to turn it too often, as you’ll lose some chicken juices and the marinade spices, but at the same time you don’t want it to burn.

How to Grilled BBQ
Using kitchen twine, tie the legs of the chicken together.

Stick meat thermometer into the thigh portion of the bird (in between the breast and drumstick) (If you have)

Place Hens on the roasting rack or directly on the grill (if you do not have a roasting rack).

Close lid and cook until the meat thermometer reads 175F (around 1 1/2 hours).