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°.
6 comments:
YUM! I have never even come close to making something like this, it looks incredible! I love the pictures!
Looks delicious..!! Thanks for sharing..!!
This recipe's a keeper too! Thank you for sharing it & your great photos! ;o}
It so good - what a great combo of flavors! I love wandering around our local Asian market - I got spring roll wrappers for the first time yesterday, so we'll see how that goes.... :)
This was the best Cornish Hen I have ever had.
B...I love cooking Asian. Might try this one tonight. Ricky (Tim)
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