Thai Hens
Yield
4 servingsPrep
20 minCook
50 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cornish game hens
|
*
|
| ½ | cup |
teriyaki sauce
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | each |
garlic cloves
pressed |
|
| 1 | tablespoon |
cilantro
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cornish game hens
|
*
|
| 118 | ml |
teriyaki sauce
|
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 2 | each |
garlic cloves
pressed |
|
| 15 | ml |
cilantro
minced |
|
Directions
Split hens lengthwise.
Rinse halves; drain and pat dry.
Combine next 5 ingredients; pour over halves in large plastic bag.
Press air out of bag; close top securely.
Turn bag over several times to coat halves.
Refrigerate 8 hours, or overnight; turn bag over occasionally.
Reserving marinade, place hens on rack of broiler pan.
Broil about 7 inches from heat 45 to 50 minutes, or until tender; turn over frequently and brush with reserved marinade.
Remove to serving platter; immediately sprinkle with cilantro.
