Honey And Coconut-Marinated Cornish Hens

• 2 (1 1/4-pound) Cornish hens
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peeled fresh lemongrass
• 1/4 cup light coconut milk
• 1/4 cup honey, divided
• 2 tablespoons fish sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon Thai chile sauce
• 2 garlic cloves

1. 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.
2. 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.
3. Preheat oven to 400u0b0.
4. Remove hen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat.
5. 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 400u0b0 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 180u0b0.

cornish hens, fresh cilantro, fresh lemongrass, light coconut milk, honey, fish sauce, fresh ginger, chile sauce, garlic

Taken from www.myrecipes.com/recipe/honey-coconut-marinated-cornish-hens (may not work)