Loved this. The hens had a wonderful sweet & spicy flavor; the honey glaze at the end gave them a nice color. We served them with jasmine rice and a sauce of coconut milk and Thai red curry paste, along with some quickly sautéed sugar snaps. We will make these again for sure.
Honey and Coconut-Marinated Cornish Hens
Photo: Karry Hosford
Yield: 4 servings (serving size: 1 hen half)
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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
- 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
- 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°.
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