For these grilled spatchcocked Cornish hens, we cooked them breast side (skin side) up for the first 15 minutes over direct heat at 350°F. Then, we flipped the birds and cooked them for another 15 minutes until their internal temperature reached 165°F. Starting breast side up allows the thicker, denser breast meat to cook more gently in the beginning since it's farther from the heat source. This method helps in managing the overall cooking process, ensuring that the breast doesn't cook too quickly and dry out, which is a common concern with poultry.