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Thai Hens

American.foodie's picture
Thai hens is a boiled cornish hens preparation that can be made with chicken too. Marinated with a teriyaki sauce mix made with lemon peel and juice with a hint of garlic and red pepper, the hens are broiled till fork tender. Served with sides of choice, they are great with a simple garnish of fresh cilantro.
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Thai
Course: 
Main Dish
Ingredient: 
Chicken

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