Asian Glazed Cornish Game Hens
At a Glance
- Prep
- 10 minutes
- Cook
- 1 hour 15 minutes
- Total
- 1 hour 25 minutes
- Servings
- 2 serving(s)
Categories
- Main Course
- Poultry
- Asian
- Oven
- Roast
- Easy
Allergens
- Soy
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
I love this marinade but don't always want it on hens so I have substituted 4 bone-in chicken breast halves for the hens. I marinate at least 2 hours, baked at 400º for 50 minutes or until the chicken is cooked through. I poured marinade over the chicken before baking and basted every once in awhile as it was baking. This recipe is adapted from the Southern Living 2000 Annual.
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Equipment
Large zip-top plastic bag, roasting pan, rack, small saucepan, aluminum foil
Ingredients
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1 garlic clove, minced
- 2 Cornish hens
Instructions
Combine first 7 ingredients in a large heavy duty zip-top plastic bag; add hens. Seal and chill 8 hours.
Remove hens from marinade, reserving marinade. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. bring marinade to a boil in a small saucepan, remove from heat.
Bake hens at 400º for 1 hour and 15 minutes or until hens are done, basting occasionally with marinade. Cover hens loosely with aluminum foil after 1 hour to prevent browning, if necessary.
Remove hens from oven, and cover with foil; let stand 5 minutes.
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