| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Poultry | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1/4 | c | Balsamic vinegar |
| 4 | lg | Garlic cloves; minced |
| 3 | tb | Fresh cilantro; chopped |
| 3 | tb | Honey |
| 3 | tb | Soy sauce |
| 2 | tb | Hoisin sauce |
| 2 | tb | Ground ginger |
| 1/2 | ts | Crushed red pepper |
| 1 | ds | Black pepper |
| 2 1/2 | lb | Cornish game hens; split in half |
INSTRUCTIONS
In a medium size bowl combine the first ten ingredients. Mix until smooth. Place Game Hens in a shallow non-reactive container. Pour the marinade over the hens and cover. Place the container in the refrigerator overnight. Turn the hens once overnight so all sides are exposed to marinade. Remove hens from container and pat dry the marinade with paper towels. Prepare the grill for the indirect cooking method. Put hens on hot grid with coals at medium-hot and cover. Cook for 20-25 minutes then turn to the other side. Cook an additional 20 minutes or until the juices run clear. Remove hens from grill and place on hot platter. Let sit for 10 minutes prior to service so that the juices are absorbed back into the hens. Posted to MC-Recipe Digest by Barbquman <Barbquman@aol.com> on Apr 23, 1998
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