These Thai-style Cornish hens offer a perfect blend of savory, sweet, and spicy flavors that bring restaurant-quality taste to your home kitchen. The meat becomes incredibly tender after marinating overnight in a mixture of teriyaki sauce, fresh lemon, garlic, and a hint of heat from ground red pepper. Broiling the hens ensures the skin gets beautifully charred and crispy while keeping the inside juicy. This dish is an excellent choice for a special weeknight dinner, a date night at home, or when you want to impress guests with a visually stunning main course. The bright citrus notes cut through the richness of the chicken, creating a balanced and satisfying meal that pairs well with steamed rice or simple green vegetables.
Thai Hens
Description
These Thai-style Cornish hens offer a perfect blend of savory, sweet, and spicy flavors that bring restaurant-quality taste to your home kitchen. The meat becomes incredibly tender after marinating overnight in a mixture of teriyaki sauce, fresh lemon, garlic, and a hint of heat from ground red pepper. Broiling the hens ensures the skin gets beautifully charred and crispy while keeping the inside juicy. This dish is an excellent choice for a special weeknight dinner, a date night at home, or when you want to impress guests with a visually stunning main course. The bright citrus notes cut through the richness of the chicken, creating a balanced and satisfying meal that pairs well with steamed rice or simple green vegetables.Ingredients
Directions
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Split the Cornish hens lengthwise into halves.
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Rinse the chicken halves thoroughly, then drain and pat them completely dry with paper towels.
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In a small bowl, combine the teriyaki sauce, grated lemon peel, lemon juice, pressed garlic cloves, and ground red pepper.
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Place the chicken halves in a large plastic bag and pour the marinade mixture over them.
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Press the air out of the bag and seal it securely.
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Turn the bag over several times to ensure all chicken pieces are evenly coated with the marinade.
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Refrigerate the bag for 8 hours or overnight, turning it occasionally to redistribute the marinade.
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Preheat the broiler. Remove the chicken from the bag, reserving the marinade.
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Place the chicken halves skin-side up on the rack of a broiler pan.
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Broil the chicken about 7 inches from the heat source for 45 to 50 minutes, or until the meat is tender and cooked through.
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Turn the chicken pieces frequently during cooking and brush them with the reserved marinade to keep them moist and flavorful.
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Transfer the cooked hens to a serving platter.
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Immediately sprinkle with minced fresh cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 64.5kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 11.2mg1%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 1.8g8%
- Sugars 2.4g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Do not reuse the marinade that touched raw chicken unless you boil it vigorously for at least 2 minutes to kill any bacteria. If you plan to baste with the marinade during cooking, set aside a small portion of the fresh marinade before adding it to the raw chicken.
Ingredient Substitutions: If you cannot find Cornish hens, you can use chicken breasts or thighs, but adjust the cooking time accordingly as they will cook much faster.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350&# 194;°F to maintain texture.
