(Yield: 4 servings)
2 fresh or thawed Rock Cornish hens, quartered
1/3 cup plus 2 tablespoons Kikkoman Less Sodium Teriyaki
Marinade & Sauce, divided
1 tablespoon lemon juice
2 tablespoons apricot preserves
3/4 teaspoon grated fresh ginger root
- Rinse hen quarters under cold running water; pat dry with paper towels.
- Combine 1/3 cup less sodium teriyaki sauce and lemon juice; pour over quarters in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Combine remaining 2 Tbsp. less sodium teriyaki sauce, apricot preserves and ginger in small saucepan. Heat and stir just until preserves melt.
- Cook hens on grill, 8 to 10 inches from medium-hot coals, 40 to 45 minutes, or until no longer pink next to bone, turning pieces over frequently. Brush pieces with apricot mixture during last 5 minutes of cooking time.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.