Ingredients

• 1/4 cup hoisin sauce
• 3 tablespoons chili-garlic sauce
• 3 tablespoons dark sesame oil
• 3 tablespoons honey
• 1 teaspoon ginger powder
• 1/2 teaspoon black pepper
• 1 green onion (sliced in half)
• 4 Cornish hens (up to about 1-1/2 pounds)
• 1 (14 ounce) can chicken broth
• 2 teaspoons cornstarch
• sesame seeds
• chopped green onion

Instructions

1. In a shallow dish mix together the first 7 ingredients, then transfer to a large heavy ziploc plastic freezer bag, add in the hens; seal the bag and toss to coat.

2. Refrigerate for about 5 hours.

3. Remove the hens and thread on the rotisserie (reserve the marinade and discard the green onion halves).

4. Pour the reserved marinade in a small saucepan.

5. Reserve 1/4-cup of the chicken broth and pour the rest in with the marinade; bring to a boil and simmer for 5 minutes.

6. In a small cup whisk together the reserved 1/4 cup chicken broth with 2 teaspoons cornstarch; add to the simmering sauce, and cook for about 1 minute, stirring constantly.

7. Prepare the gill to medium heat, or whatever heat desired to rotisserie.

8. Secure the hens with strong string, then thread the hens onto the rotisserie rack, sprinkle with black pepper if desired.

9. Grill until the hens are done about 1 hour.

10. Place the hens on a platter and sprinkle with sesame seeds and green onions.

11. Serve hens with sauce on the side.