Honey and Coconut-Marinated Cornish Hens

Honey and Coconut-Marinated Cornish Hens Recipe
Photo: Karry Hosford

Yield:

4 servings (serving size: 1 hen half)

Recipe from

Nutritional Information

Calories 253
Caloriesfromfat 20 %
Fat 5.6 g
Satfat 1.7 g
Monofat 1.6 g
Polyfat 1.2 g
Protein 29.8 g
Carbohydrate 21 g
Fiber 0.1 g
Cholesterol 132 mg
Iron 1.5 mg
Sodium 788 mg
Calcium 24 mg

Ingredients

2 (1 1/4-pound) Cornish hens
1/4 cup chopped fresh cilantro
1/4 cup chopped peeled fresh lemongrass
1/4 cup light coconut milk
1/4 cup honey, divided
2 tablespoons fish sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai chile sauce
2 garlic cloves

Preparation

Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Split hens in half lengthwise. Remove skin; trim excess fat.

Place cilantro, lemongrass, coconut milk, 3 tablespoons honey, fish sauce, and remaining ingredients in a blender; process until smooth. Pour mixture into a large zip-top plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight.

Preheat oven to 400°.

Remove hen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat.

Place hen halves, meaty sides up, on a broiler pan. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400° for 30 minutes, basting frequently with the reserved marinade. Brush remaining 1 tablespoon honey over hens, and bake hens an additional 20 minutes or until thermometer registers 180°.

Note:

David Bonom,

July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note