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Thai Hens Recipe
|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|
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 mg
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
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.