Honey and Coconut-Marinated Cornish Hens

Photo: Karry Hosford

Yield: 4 servings (serving size: 1 hen half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 20%
  • Fat: 5.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 29.8g
  • Carbohydrate: 21g
  • Fiber: 0.1g
  • Cholesterol: 132mg
  • Iron: 1.5mg
  • Sodium: 788mg
  • Calcium: 24mg

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

  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°.
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