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Honey and Coconut-Marinated Cornish Hens

Source of Recipe


Cooking Light-7/02






List of 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 cloves garlic
  






Instructions



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 degrees.
   
   
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 side up, on a broiler pan. Insert 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 degrees.
   
   
6. Yield: 4 servings (serving size: 1 hen half). 253 cal, 5.6g fat, 29.8g pro, 21g carb, 0.1g fiber, 132mg chol 1.5mg iron, 788mg sod, 24mg calc.