(Yield: 4 to 6 servings)
3 fresh or thawed Rock Cornish hens
2/3 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons maple-flavored syrup
2 teaspoons onion powder
1/2 teaspoon grated fresh orange peel
- Remove and discard giblets from hens; cut lengthwise in half and rinse under cold water. Drain well and pat dry with paper towels. Place halves, skin side down, on rack in shallow foil-lined baking pan.
- Combine teriyaki baste & glaze, syrup, onion powder and orange peel; brush hens with mixture.
- Bake in 375ºF. oven 20 minutes.
- Turn hens over; brush thoroughly with remaining glaze mixture. Return to oven and bake 30 minutes longer, or until hens are tender.
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