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Asian Brined Cornish Hen
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5 from 1 vote

Brined Cornish Hen

Cook up a juicy brined Cornish hen bird infused with soy, ginger, and a touch of wasabi with this flavor-packed recipe.
Prep Time2 hrs 15 mins
Cook Time20 mins
Total Time2 hrs 35 mins
Course: Main
Cuisine: Asian
Servings: 4 servings
Calories: 517kcal


  • 2 Cornish Hens


  • ½ cup Kosher Salt
  • 4 tbsp Sugar
  • 4 cups Water
  • ½ cup Kikkoman Soy
  • ¼ cup rough chopped fresh Ginger
  • ¼ 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 with a strong kitchen shears 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 10 minutes and serve along with a dollop of wasabi.

Oven Roasting

  • Preheat your oven temperature to 400 degrees.
  • Set the spatchcocked hen on a wire rack placed in a rimming baking sheet or roasting pan and place it on the center rack of your oven. Bake for approximately 40 minutes, or until the meat temperature reaches 165 degrees.
  • Remove from the oven and let rest for 10 minutes, then serve.


Baking time in the oven will vary depending on the size of your hen, which is why I recommend using a digital oven thermometer to monitor cooking progress. 


Calories: 517kcal | Carbohydrates: 14g | Protein: 42g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 227mg | Sodium: 15916mg | Potassium: 592mg | Fiber: 1g | Sugar: 12g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg