| 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 NGavlak2@aol.com on Jul 11, 1997
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