Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light July 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 hen half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°.

Nutrition Facts

253 calories; calories from fat 20%; fat 5.6g; saturated fat 1.7g; mono fat 1.6g; poly fat 1.2g; protein 29.8g; carbohydrates 21g; fiber 0.1g; cholesterol 132mg; iron 1.5mg; sodium 788mg; calcium 24mg.
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