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Add a photoServings: 4
Ingredients
- 4 x servings:
- 2 x (1 1/4-lb.) Cornish hens
- 1/4 c. minced fresh cilantro
- 1/4 c. minced peeled fresh lemongrass
- 1/4 c. light coconut lowfat milk
- 1/4 c. honey, divided
- 2 Tbsp. fish sauce
- 1 Tbsp. grated peeled fresh ginger
- 1 Tbsp. Thai chile sauce
- 2 clv garlic
Directions
- Cornish hens become more tender and flavorful when they soak in a sweet and spicy marinade. The marinade's also used for basting. Remove and throw away giblets and necks from hens. Rinse hens with cool water; pat dry.
- Split hens in half lengthwise. Remove skin; trim excess fat. Place cilantro, lemongrass, coconut lowfat milk, 3 Tbsp. honey, fish sauce, and remaining ingredients in a blender; process till smooth. Pour mix into a large zip-top plastic bag. Add in hen halves; seal and marinate in refrigerator 12 hrs or possibly overnight.
- Preheat oven to 400 degrees. Removehen 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.
- Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400 degrees for 30 min, basting frequently with the reserved marinade. Brush remaining 1 Tbsp. honey over hens, and bake hens an additional 20 min or possibly till thermometer registers 180 degrees.
- Yield: 4 servings (serving size: 1 hen half).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 8 | 10% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 719mg | 30% |
| Potassium 66mg | 2% |
| Total Carbs 18.92g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 17.94g | 12% |
| Protein 0.78g | 1% |
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