Preparation:

Prepare the hens by washing them inside and out and discarding the giblets. With poultry shears, cut each hen in half. In a food processor, grind together the garlic, shallots, sugar, and cinnamon until the mixture is paste-like.

Place in a bowl and stir in the soy sauce and sherry. Rub the marinade over the Cornish hens and let them marinate in the refrigerator at least 2 hours or up to 48 hours.

Then, prepare an outside grill with an oiled rack set 4 inches from the heat source. On a gas grill, set the heat to high. Grill the hens for 30 minutes, turning once, until juices run clear.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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