Have never tried with hens, we've been making this for years with boneless chicken breasts and thighs. I always make up extra sauce to pour on top when serving - the raspberry balsamic vinegar, the only kind I could find at my local stores, makes the flavor. I generally serve with roasted or stir-fried veggies and either CL's Island Rice or roasted red potatoes. Yum!
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)
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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
- 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
- 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.
- Prepare grill.
- 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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