• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoon(s) soy sauce

  2. 1/4 cup(s) lime juice (from about 2 limes)

  3. 1/4 cup(s) cooking oil

  4. 4 cloves garlic , minced

  5. 1 teaspoon(s) ground ginger

  6. 1/2 teaspoon(s) fresh-ground black pepper

  7. 1/4 teaspoon(s) salt

  8. 2 Cornish hens (about 1 1/4 pounds each) , halved

  9. 1 pound(s) asparagus

  10. 2/3 pound(s) portobello mushrooms , caps cut into 1/4-inch slices or 6 ounces sliced portobello mushrooms

Instructions Jump to Ingredients ↑

  1. Light the grill. In a small glass or stainless-steel bowl, combine the soy sauce, lime juice, oil, garlic, ginger, pepper and salt. Put the hens into two large glass dishes. Pour 1/2 cup of the marinade over them and turn to coat. Let marinate, turning once, for 10 minutes.

  2. Cook the hens over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.

  3. Meanwhile, snap off and discard the tough ends of the asparagus. In a medium bowl, toss the asparagus spears with 2 tablespoons of the remaining marinade and grill for about 12 minutes, turning once.

  4. In the same bowl, toss the mushrooms with the remaining 2 tablespoons marinade and grill for about 5 minutes per side. Serve the hens with the asparagus and mushrooms alongside.

  5. Menu Suggestion: Make your whole dinner outdoors by adding new potatoes or sweet-potato wedges to the grill.

  6. Wine Recommendation: An acidic, assertively flavored white wine, such as a sauvignon blanc from Australia or South Africa, is great with the asparagus and the bold flavors of the soy sauce and lime juice.


Send feedback