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    Thai Hens Thai Hens

    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.

    Cook hens on grill 5 to 7 inches from hot coals. Cook 45 to 50 minutes, or until hens are no longer pink in center. (Or, broil about 7 inches from heat 50 minutes, turning over frequently.) Remove to serving platter and immediately sprinkle cilantro over hens.

    Makes 6 servings

    This recipe created by Kikkoman.

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