Asian-Style Grilled Cornish Hens

Raspberry vinegar provides a fruity, lightly tart note in the marinade for this dish.

Yield: 8 servings (serving size: 1/2 cornish hen)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 30%
  • Fat: 7.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 32.4g
  • Carbohydrate: 2.5g
  • Fiber: 0.2g
  • Cholesterol: 146mg
  • Iron: 1.2mg
  • Sodium: 235mg
  • Calcium: 23mg

Ingredients

  • 3 tablespoons raspberry vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 4 garlic cloves, minced
  • 4 (1 1/2-pound) Cornish hens, skinned and split in half lengthwise
  • Cooking spray

Preparation

  1. Combine first 6 ingredients in a large zip-top plastic bag. Add hens to bag; seal and marinate in refrigerator overnight, turning occasionally. Remove hens from bag; discard marinade.
  2. Prepare grill.
  3. Place hens on a grill rack coated with cooking spray, and grill for 10 minutes on each side or until a thermometer registers 180°.
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