Honey and Coconut Marinated Cornish Hens
Adapted from Cooking Light July 2002
4 servings (serving size: 1 hen half)
- 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
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.
Place cilantro, lemongrass (pictured below - remove the tough outer layers and discard, then cut into 1 inch pieces before placing in the blender),
coconut milk, 3 tablespoons honey, fish sauce, and remaining ingredients in a blender;
process until smooth. Pour mixture into a large gallon size zip-top plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight.
Preheat oven to 400°.
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.
Place hen halves, meaty sides up, on a broiler pan.
Bake at 400° for 30 minutes, using a pastry brush for basting frequently with the reserved marinade. Pour remaining 1 tablespoon of honey over hens,
and bake hens an additional 20 minutes or until thermometer registers 180°.