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Honey and Coconut-Marinated Cornish Hens

Photo: Karry Hosford
Yield 4 servings (serving size: 1 hen half)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 400°.

  4. 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.

  5. 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°.