Grilled Game Hens
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ea | pounds |
cornish game hens
|
|
| ¼ | cup |
olive oil
|
|
| ⅓ | cup |
white wine vinegar
|
|
| 4 | cloves |
garlic
minced |
|
| 3 | tablespoons |
cilantro
or parsley |
|
| 3 | tablespoons |
honey
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
ginger
ground |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
cornish game hens
|
|
||
| 59 | ml |
olive oil
|
|
| 79 | ml |
white wine vinegar
|
|
| 4 | cloves |
garlic
minced |
|
| 45 | ml |
cilantro
or parsley |
|
| 45 | ml |
honey
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
ginger
ground |
|
| 1.3 | ml |
red pepper flakes
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Place hens in a large resealable plastic bag or shallow glass container.
Add remaining ingredients (up to 2 tablespoons ground ginger); seal or cover and refrigerate for at least 1 hour.
Remove hens, reserving marinade.
Place hens in a 13-in. x 9-in. x 2-in. disposable aluminum pan. Pour marinade over hens; cover pan.
Grill, covered, over medium-hot coals, basting frequently, for 35 to 40 minutes or until juices run clear and a meat thermometer reads 170 degrees.
Place hens directly over coals for the last 3 to 4 minutes of cooking
