Thai Hens

• 3 rock cornish hens abt 1 1/4 lbs ea fresh or thawed
• marinade cup Kikkoman Teriyaki
• 1 tablespoon lemon peel grated fresh
• 1 tablespoon lemon juice
• 2 garlic cloves pressed
• 1 teaspoon cayenne to 1/2 tspn
• 1 tablespoon cilantro minced

1. 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.
2. 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.
3. 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.

cornish hens, marinade, lemon peel, lemon juice, garlic, cayenne, cilantro

Taken from www.yummly.com/recipe/Thai-Hens-1674198 (may not work)