-
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.
