Barbecued Cornish Hen

Cornish hens on a vertical roaster over a covered charcoal grill cook like small rotisserie birds. The covered grill traps the heat and circulates it around the birds, cooking them evenly without constant turning. The basting sauce - applied every 10 minutes for 45 minutes - builds up in layers, with each coat caramelizing slightly before the next goes on.

The sauce is Worcestershire-dominant at 1 and a quarter cups, which is considerably more than most BBQ sauces use. That depth of umami-rich, slightly sweet, tangy sauce is what makes the glaze complex rather than just sweet. Brown sugar, ketchup, lemon juice, and vinegar round it out.

The hens get brushed with butter first, before any sauce. That initial butter coat helps the skin start browning and prevents the first sauce application from sliding straight off.

Chef Tips

• Make sure your vertical roaster fits your grill with the lid closed. The hens need the covered environment to cook through properly.
• Baste on schedule - every 10 minutes is what builds that layered, mahogany-colored glaze. Skipping a round means thinner coverage.
• Let the hens rest 5-10 minutes after pulling from the grill. The juices redistribute and the skin firms up.

Variations

• Add a teaspoon of hot sauce or cayenne to the BBQ sauce for a spicy version.
• This sauce works equally well on chicken pieces or pork ribs with the same basting technique.