Ingredients Jump to Instructions ↓

  1. 3 Rock Cornish hens - (abt 1 1/4 lbs ea) - fresh or thawed

  2. 1/2 cup 118ml Kikkoman Teriyaki Marinade & Sauce

  3. 1 tablespoon 15ml Grated fresh lemon peel

  4. 1 tablespoon 15ml Lemon juice

  5. 2 Garlic cloves - pressed

  6. 1/4 teaspoon 1 1/3ml Cayenne - (to 1/2 tspn)

  7. 1 tablespoon 15ml Minced cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Cook hens on grill 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. This recipe yields 6 servings.


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