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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Kikkoman.