Thai Hens
By: Anonymous
Published: Sunday, February 14, 2010 - 2:19am

Ingredients




3 Rock Cornish hens - (abt 1 1/4 lbs ea) fresh or thawed
cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon grated fresh lemon peel
1 tablespoon lemon juice
2 garlic cloves pressed
teaspoon cayenne - (to ½ tspn)
1 tablespoon minced cilantro

Preparation

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. 4 This recipe yields 6 servings.