3 Tbsp. raspberry vinegar
2 Tbsp… hoisin sauce
1 Tbsp. dark sesame oil
1 Tbsp. soy sauce
1 tsp. Sriracha (hot chili sauce such as Huy Fong)
4 cloves garlic, crushed
4 (1-1/2 lb) Cornish hens, skinned and split in half lengthwise
Combine first 6 ingredients in a large zip-top plastic bag. Add hens to bag, seal and marinade in refrigerator overnight, turning occasionally. Remove hens from bags, discard marinade.
Place hens on a grill rack coated with cooking spray, and grill for 10 minutes on each side or until done.
Makes 8 servings.
This is really a tangy fruity tasting dish using the raspberry vinegar, very tasty.