Cornish Game Hens With Orange-Teriyaki Sauce

• 1 cup teriyaki baste and glaze, thick
• 1 cup orange juice
• 4 green onions, finely chopped
• 2 tablespoons orange peel, grated
• 1 tablespoon fresh ginger, peeled and minced
• 4 (1 -1 1/4 lb) Cornish hens
• 2/3 cup low sodium chicken broth, canned

1. 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.
2. Preheat oven to 400u0b0F 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.
3. 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.

teriyaki baste and glaze, orange juice, green onions, orange peel, fresh ginger, cornish hens, chicken broth

Taken from www.food.com/recipe/cornish-game-hens-with-orange-teriyaki-sauce-177960 (may not work)