Grilled Asian Orange Cornish Hens with Asian Vegetable Medley Salad
A simple Asian dish that can be made with ingredients you might already have in your house
Calories per serving: 754kcal
Ingredients
- 2 Cornish Hens
For the Rub
- 1/3 cup Cornstarch
- 1/3 cup Brown Sugar
- 1 teaspoon Ground Ginger
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne
- Freshly Ground Pepper
- 2 packets True Orange
- 1 packet True Grapefruit
For the Glaze
- 4 packets True Orange
- 2 packets True Grapefruit
- 1/2 teaspoon Powdered Ginger
- 1/4 teaspoon Cayenne
- 1/2 teaspoon Dry Mustard
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Seed Oil
- 1 tablespoon Sherry
- 1/4 cup Honey
- 1/4 cup Ketchup
For the Asian Vegetable Medley Salad
- 1 package frozen Asian vegetable medley
- 1 package Top Ramen, chicken flavor
- 2 cups water
- 1/4 cup green onions, tops only
- 1 tablespoon sesame seeds
- 1/4 cup peanuts
For the Salad Dressing
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1/2 teaspoon dry mustard
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1/3 cup vegetable oil, flavorless
- 3 pieces crystallized ginger , chopped
Instructions
- Soak the wood chips in water at least half an hour before starting.
- Start the grill. Light the charcoal.
- Mix all the ingredients for the rub together. You can use your fingers or a pestle.
- Remove the spine from the hens and spread them with your hands, getting them as flat as possible. Put skews through the wings and breasts to keep them flat.
- Rub the rub into the inside and outside of the hens. Be generous! Use all the rub.
- Asian Orange Chicken Ready for the Grill
- By this time, the coals should be ready. Move them to one side of the grill.
- Put the hens on the grill, breast side down.
- Put about a third of the soaked chips into the fire.
- Put the lid on the grill.
- Check the chicken at a half an hour, and add more chips.
- Mix all the ingredients for the glaze together and have ready a heat-safe brush.
- Check the hens with an instant-read thermometer in the thickest part of the chicken. If they are at 175, they are ready to turn.
- Brush the inside of the hens with the glaze. Do not use all of it.
- Turn the hens over and mop the other side. Be generous and get the glaze in all the nooks and crannies. Add more wood chips and close the lid.
- In about 5 minutes, come back and glaze some more. Add any remaining wood chips
- Get a large platter for the chicken.
- Remove the chicken from the grill using tongs.
- Let the chicken rest for 5 minutes before cutting.
- Asian Orange Chicken Off Barbecue
- Cut each chicken in half, then in half again at the thigh.
- Enjoy!
For the Asian Vegetable Medley Salad
- Heat the vegetables in the microwave until just done. Drain.
- Put 2 cups of water into a pot, bring it to a boil and add the Top Ramen flavor packet. Break the noodles up a bit, and add them to the boiling water. Boil until they are done, but not soft. Drain.
- In a large bowl, put the chopped scallions, sesame seeds, and noodles.
- In a medium-sized bowl, put the soy sauce, sherry, and dry mustard. Whisk. Add the sesame oil and sugar. Whisk.
- Put the bowl on a towel or something that will keep it from slipping because you will need two hands at this point.
- All the while whisking, start adding the oil in a slow steady stream until the liquids have emulsified. Add the ginger and whisk again.
- Pour the dressing over the salad and mix well to combine.
- Put in the refrigerator until ready to serve.
Notes
For the Chicken
Use metal skewers that will not burn. You could easily do this with a regular chicken. Just be sure to use the indirect method as described.
For the Salad
Yes, I know, I know. No processed foods! What can I say? Someone left a package of Top Ramen at my house, and I hate to throw away food.
You could use any vegetables you wanted, and, of course, you could use regular noodles, even the Asian noodles if you can find them.
You could use any vegetables you wanted, and, of course, you could use regular noodles, even the Asian noodles if you can find them.
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