| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Main dishes, Poultry, Taste of ho | 4 | Servings |
INGREDIENTS
| 2 | Cornish game hens, 1 1/2 pounds apiece, split lengthwise | |
| 1/4 | c | Olive oil |
| 1/3 | c | White wine vinegar |
| 4 | Cloves garlic, minced | |
| 3 | tb | Cilantro or parsley, chopped |
| 3 | tb | Honey |
| 3 | tb | Soy sauce |
| 1 | tb | Ground ginger |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | ds | Pepper |
INSTRUCTIONS
Place hens in a large resealable plastic bag or shallow glass container. Add remaining ingredients (up to 2 tablespoons ground ginger); seal or cover and refrigerate for at least 1 hour. Remove hens, reserving marinade. Place hens in a 13-in. x 9-in. x 2-in. disposable aluminum pan. Pour marinade over hens; cover pan. Grill, covered, over medium-hot coals, basting frequently, for 35-40 minutes or until juices run clear and a meat thermometer reads 170 degrees. Place hens directly over coals for the last 3-4 minutes of cooking time, turning once. Yield: 4 servings. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by [email protected] on Jul 11, 1997
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