Cornish Hens with Orange-Teriyaki Sauce
Vicki Butts (lazyme)
We love this sauce and pour some over rice too.
1 cthick teriyaki baste and glaze
1 corange juice
4green onions, finely chopped
2 Tbspgrated orange peel
1 Tbspminced peeled fresh ginger
4cornish game hens (each about 1- to 1 1/4-pounds)
2/3 ccanned low-salt chicken broth
How to Make Cornish Hens with Orange-Teriyaki Sauce
- Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour or refrigerate overnight. Reserve remaining marinade.
- Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through, basting occasionally with reserved marinade, about 1 hour.
- Transfer hens to platter. Scrape juices into saucepan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.