Honey and Coconut-Marinated Cornish Hens
You can never have too many main course recipes, so give Honey and Coconut-Marinated Cornish Hens a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 656 calories, 49g of protein, and 41g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of lemongrass, fish sauce, coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the light coconut milk you could follow this main course with the Lemon Coconut Milk Scones (with Blackberry Chia Jam) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Split hens in half lengthwise.
Remove skin; trim excess fat.
Place cilantro, lemongrass, coconut milk, 3 tablespoons honey, fish sauce, and remaining ingredients in a blender; process until smooth.
Pour mixture into a large zip-top plastic bag.
Add hen halves; seal and marinate in refrigerator 12 hours or overnight.
Remove hen halves from bag, reserving marinade.
Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently.
Place hen halves, meaty sides up, on a broiler pan. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
Bake at 400 for 30 minutes, basting frequently with the reserved marinade.
Brush remaining 1 tablespoon honey over hens, and bake hens an additional 20 minutes or until thermometer registers 180.