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).
Remove the chicken from the grill and let it
rest for about 10 minutes, before carving.
