Thai Hens

Name: Thai Hens
Ingredients: 3 rock cornish hens abt 1 1/4 lbs ea fresh or thawed; marinade cup Kikkoman Teriyaki; 1 tablespoon lemon peel grated fresh; 1 tablespoon lemon juice; 2 garlic cloves pressed; 1 teaspoon cayenne to 1/2 tspn; 1 tablespoon cilantro minced

7 ingredients

3 steps

Ingredients

3 rock cornish hens abt 1 1/4 lbs ea fresh or thawed
marinade cup Kikkoman Teriyaki
1 tablespoon lemon peel grated fresh
1 tablespoon lemon juice
2 garlic cloves pressed
1 teaspoon cayenne to 1/2 tspn
1 tablespoon cilantro minced

Directions

1

Remove and discard giblets and necks from hens. Split hens lengthwise. Rinse halves under cold running water; drain well and pat dry with paper toweling. Place in large plastic food storage bag.
2

Combine teriyaki marinade & sauce, lemon peel and juice, garlic and pepper; pour over hens. Press air out of bag; close top securely. Turn bag over several times to coat halves. Refrigerate 8 hours or overnight, turning bag over occasionally.
3

Cook hens on grill 5 to 7 inches from hot coals. Cook 45 to 50 minutes, or until hens are no longer pink in center. (Or, broil about 7 inches from heat 50 minutes, turning over frequently.) Remove to serving platter and immediately sprinkle cilantro over hens.