| Thai Cornish Hens 2
3 (1 1/4-1 1/2 lb.) Cornish hens, thawed
1/2 cup of prepared teriyaki marinade and sauce
1 tablespoon of grated lemon zest
1 tablespoon of lemon juice
2 cloves garlic, pressed
1/4-1/2 teaspoon of cayenne pepper
1 tablespoon of minced cilantro |
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Remove and discard the giblets and necks from hens. Split the 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
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