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Ad - Asian Brined Cornish Hen

Prep Time2 hrs 15 mins
Cook Time20 mins
Total Time2 hrs 35 mins
Course: Main
Cuisine: Asian
Servings: 4 servings


  • 2 Tyson Cornish Hens


  • 1/2 cup Kosher Salt
  • 4 tbsp Sugar
  • 4 cups Water
  • 1/2 cup Kikkoman Soy
  • 1/4 cup rough chopped fresh Ginger
  • 1/4 tsp Wasabi paste
  • 14 Black Peppercorns
  • 2 cloves Garlic crushed


  • Add all brine ingredients to a saucepan and boil for 10 minutes to allow sugar and salt to fully dissolve.
  • Place brine in the fridge to cool. - These first steps can be done ahead.
  • Cut out the backbone of each Cornish hen so they are able to lie flat.
  • Place thawed Cornish hens in a gallon storage bag and pour in brine and ensure birds are fully submerged.
  • Let the Cornish hens brine for 2 hours.
  • Remove from bag, rinse under cold water and pat dry.
  • Place hens on grate over hot charcoal, breast side up and let cook till the bottom begins to blacken. The time will vary depending on the heat of your coals.
  • Flip so the breast side is down and let cook till the skin crisps and begin to blacken.
  • Use a meat thermometer to check for doneness. If the meat has not reached 165 degrees move the birds away from direct heat so they can continue cooking without burning.
  • Let rest 5 minutes and serve along with a dollop of wasabi.