(Yield: 6 servings)
3 fresh or thawed Rock Cornish hens (each about 1-1/4 lbs.)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon grated fresh lemon peel
1 tablespoon lemon juice
2 cloves garlic, pressed
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 tablespoon minced cilantro
- Remove and discard giblets and necks from hens. Split hens lengthwise. Rinse halves under cold running water; drain well and pat dry with paper toweling. Place in large plastic food storage bag.
- Combine teriyaki marinade & sauce, lemon peel and juice, garlic and pepper; pour over hens. Press air out of bag; close top securely. Turn bag over several times to coat halves. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Place hens on grill 5 to 7 inches from hot coals. Cook 45 to 50 minutes, or until hens are no longer pink in center, turning over frequently. (Or, broil about 7 inches from heat 50 minutes, or until hens are no longer pink in center, turning over frequently.)
- Remove to serving platter and immediately sprinkle cilantro over hens.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.