Thai Hens Recipe - Cooking Index
Thai Hens Recipe - Cooking Index
| 3 | Rock Cornish hens - (abt 1 1/4 lbs ea) - fresh or thawed | |
| 1/2 cup | 118ml | Kikkoman Teriyaki Marinade & Sauce |
| 1 tablespoon | 15ml | Grated fresh lemon peel |
| 1 tablespoon | 15ml | Lemon juice |
| 2 | Garlic cloves - pressed | |
| 1/4 teaspoon | 1.3ml | Cayenne - (to 1/2 tspn) |
| 1 tablespoon | 15ml | Minced cilantro |
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.
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.
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.
This recipe yields 6 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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