|Rock cornish hens||3 1⁄2 Pound (Fresh/Thawed)|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||2 Clove (10 gm), pressed|
|Ground red pepper||1⁄2 Teaspoon (Cayenne)|
|Minced cilantro||1 Tablespoon|
Remove and discard giblets and necks from hens.
Split hens lengthwise.
Rinse halves under cold running water; drain well and pat dry with paper towels.
Place in large plastic bag.
Combine teriyaki sauce, lemon peel and juice, garlic and red pepper; pour over hens.
Press air out of bag; tie top securely.
Turn bag over several times to coat halves.
Refrigerate 8 hours or overnight, turning bag over occasionally.
Reserving marinade, remove hens and place on rack of broiler pan.
Broil about 7 inches from heat source 45 to 50 minutes, or until tender, turning over frequently and brushing with reserved marinade.
Remove to serving platter and immediately sprinkle cilantro over hens.