If your looking to try a new sauce on your Cornish Hens, this Cheerwine sauce is sure to satisfy!
- Prep Time: 30m
- Cook Time: 30m
- Total Time: 1h
- Serves: 8 people
- 2 Cornish hens
- 1 tbsp. butter
- 1 tsp. minced garlic
- 1 c Cheerwine
- 1 c ketchup
- 2 tbsp. white distilled vinegar
- 1/2 tsp. dry mustard
- 1/2 tsp. ground black pepper
- 1/4 tsp. ground cayenne pepper
- 3 tbsp. Worcestershire sauce
- Lawry's Seasoning (to taste)
- Garlic Powder (to taste)
- Onion Powder (to taste)
- Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the remaining ingredients.
- Bring to a boil, reduce the heat, and simmer until the sauce is slightly thickened, about 30 minutes.
- Use soon or cool, cover, and refrigerate for up to one week.
- Preheat the grill to 350° to 400° (medium-high) heat. (If using charcoal, the embers should be covered in gray ash with glowing centers.) Oil the grill grate generously.
- Spatch-cock the hens with kitchen sheers cutting the spin out of the Cornish Hen.
- Lay the hen skin side up and season on both sides with Lawry's Seasoning, garlic powder and onion powder.
- Place the chicken skin-side down on the hot grate; cook until the skin browns, about 10 minutes. Turn the chicken over and continue grilling until an instant-read thermometer inserted into the thickest portion registers 170°, about 10 to 15 minutes longer.
- Transfer 1 cup of the Cheerwine sauce to a small dish, reserving the rest. Brush the skin side of the chicken with sauce from the dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes.
- Arrange the chicken on a platter, tent loosely with foil, and let rest for 5 minutes. Discard any remaining sauce in the small bowl because it has come in contact with the raw chicken and would be unsafe to eat uncooked.
- Serve the barbecued chicken warm with the reserved sauce.