Thai Hens

Photo: flickr user voltage accident

Ingredients

3 Rock Cornish hens - (abt 1 1/4 lbs ea) fresh or thawed

cup Kikkoman Teriyaki Marinade & Sauce

1 tablespoon grated fresh lemon peel

1 tablespoon lemon juice

2 garlic cloves pressed

teaspoon cayenne - (to ½ tspn)

1 tablespoon minced cilantro

Preparation

Remove and discard giblets and necks from hens. Split hens lengthwise. Rinse halves under cold running water; drain well and pat dry with paper toweling. Place in large plastic food storage bag.

Combine teriyaki marinade & sauce, lemon peel and juice, garlic and pepper; pour over hens. Press air out of bag; close top securely. Turn bag over several times to coat halves. Refrigerate 8 hours or overnight, turning bag over occasionally.

Cook hens on grill 5 to 7 inches from hot coals. Cook 45 to 50 minutes, or until hens are no longer pink in center. (Or, broil about 7 inches from heat 50 minutes, turning over frequently.) Remove to serving platter and immediately sprinkle cilantro over hens.

This recipe yields 6 servings.