Thai Hens

1/2 cup Kikkoman Teriyaki Marinade & Sauce

1 tablespoon grated fresh lemon peel

1 tablespoon lemon juice

2 cloves garlic, pressed

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

1 tablespoon minced cilantro

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.

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.

5 to 7 inches from hot coals. Cook

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.

Makes 6 servings

This recipe created by Kikkoman.