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| 4 Cornish hens, split down the breast |
| 1/2 cup mirin (or 2 tablespoons honey, mixed with 1/2 cup water) |
| 1. Start a moderately hot grill fire. Sprinkle hens with salt and pepper, and drizzle with a little soy |
| blend. Grill, first skin side down; as skin begins to brown, turn hens frequently, taking care not to |
| 2. Meanwhile, combine remaining soy blend in a small saucepan with mirin, sugar and white wine, |
| and bring to a boil over medium- high heat. When it boils (do not let it boil over), reduce heat to |
| low, and simmer until slightly thickened and very glossy. |
| 3. When hens are just about done (they will take about 20 minutes), spoon or brush half the |
| teriyaki glaze over the bone side, and grill, bone side down, until nicely browned. Then spoon or |
| brush remaining glaze over skin side, and grill, skin side down, until dry and glossy but not burnt. |
| Cut in quarters. Serve hot or at room temperature. |
| Yield: about 12 servings. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated