Honey and Coconut-Marinated Cornish Hens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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