Thai Hens
Ingredients
3 (1 1/4-1 1/2 lb.) Cornish hens, thawed
1/2 C. prepared teriyaki marinade and sauce
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice
2 cloves garlic, pressed
1/4-1/2 tsp. cayenne pepper
1 Tbsp. minced cilantro
Cooking Instructions
Remove and discard giblets and necks from hens. Split hens lengthwise and rinse under cold water. Drain well and pat dry. Then place in large plastic bag. Combine teriyaki sauce, lemon zest and juice, garlic and cayenne pepper. Pour over hens. Press air out of bag and tie securely. Turn bag over several times to coat. Refrigerate 8 hours or overnight, turning bag over occasionally. Reserving marinade, remove hens and place on grill 5-7 inches above coals. Cook 45-50 minutes or until drumstick moves easily. Turn hens over frequently and brush with reserved marinade. Remove to serving platter and immediately sprinkle with cilantro. Makes 6 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)