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

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 400°.

Step 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.

Step 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°.

Ratings & Reviews

ChinaBrown's Review

August 16, 2014

YoBimbo's Review

March 02, 2013
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.