Ingredients Jump to Instructions ↓

  1. 3 fresh or thawed Rock Cornish hens (each about 1-1/4 lbs.)

  2. 1/2 cup Kikkoman Teriyaki Marinade & Sauce

  3. 1 tablespoon grated fresh lemon peel

  4. 1 tablespoon lemon juice

  5. 2 cloves garlic, pressed

  6. 1/4 to 1/2 teaspoon ground red pepper (cayenne)

  7. 1 tablespoon minced cilantro

  8. Remove and discard giblets and necks from hens. Split hens lengthwise. Rinse halves under cold running water; drain well and pat dry with paper toweling. Place in large plastic food storage bag.

  9. Combine teriyaki marinade & sauce, lemon peel and juice, garlic and pepper; pour over hens. Press air out of bag; close top securely. Turn bag over several times to coat halves. Refrigerate 8 hours or overnight, turning bag over occasionally.

  10. 5 to 7 inches from hot coals. Cook

  11. 45 to 50 minutes, or until hens are no longer pink in center. (Or, broil about 7 inches from heat 50 minutes, turning over frequently.) Remove to serving platter and immediately sprinkle cilantro over hens.

  12. Makes 6 servings

  13. This recipe created by Kikkoman.


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