Thai Grilled Chicken Smoked Soy Honey Rum Cornish Game Hens Recipes

THAI GRILLED CHICKEN: SMOKED SOY-HONEY-RUM CORNISH GAME HENS

Steps:

• Put all of the ingredients, except the hens, in an 8-quart stockpot; stir to dissolve the salt and the honey.
• Put the Cornish game hens in the brine making sure the birds are fully submerged.
• Refrigerate 12-24 hours.
• Remove the birds from the brine and pat them dry with paper towel. Discard the brine.
• Tie the legs of each bird together. Smoke them using your favorite method and equipment, following the manufacturer's instructions. See post for tips.

THAI GRILLED CHICKEN (GAI YAHNG)

Steps:

• To make pesto, crush or grind the peppercorns with a mortar and pestle or in a spice or pepper grinder (empty grinder first, then pour in the measured peppercorns and grind until empty). Combine pepper, cilantro, and garlic and work into a smooth paste with a mortar and pestle or in a food processor. Add a little oil or water if needed to facilitate the grinding.
• To make sauce, combine sugar, water, vinegar, garlic, and salt in a small, non-reactive saucepan. Bring to a rolling boil over medium heat (Beware of the fumes! It will taste much, much better than it smells at this stage--vinegar fumes will make your nose itch and eyes water!). Stir to dissolve sugar and reduce heat to low. Simmer until slightly reduced and thickened to a light syrup consistency, about 20 minutes. Remove from heat and stir in chili-garlic sauce. Cool to room temperature; if not using right away, transfer to a jar and seal tightly (can be stored at room temp for 2-3 days).
• In a 1-gallon ziplock bag, combine 1/3 cup of the pesto (save remainder for another use), the soy sauce and the salt, if desired. Add chicken pieces and shake until coated. Cover and chill 1-2 hours, turning over now and then.
• Prepare a hot coal fire or preheat a gas grill. Arrange chicken on grill and cook for about 45 minutes-1 hour (depending on size of pieces), turning now and then to cook evenly.
• When chicken is done, transfer to a platter and serve with the sauce and some rice.