|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.
Serving size: Complete recipe
Calories 3219 Calories from Fat 2013
% Daily Value*
Total Fat 223 g343.4%
Saturated Fat 61.8 g309.2%
Trans Fat 0 g
Cholesterol 1603.6 mg534.5%
Sodium 1034.1 mg43.1%
Total Carbohydrates 10 g3.5%
Dietary Fiber 3.1 g12.5%
Sugars 1.4 g
Protein 274 g547.6%
Vitamin A 69.6% Vitamin C 71.6%
Calcium 23.1% Iron 73.9%
*Based on a 2000 Calorie diet