Roast Marinated Cornish Hens Recipe

Name: Roast Marinated Cornish Hens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 stalks fresh lemongrass, outer leaves discarded and root ends trimmed; 2/3 cup chopped well-washed coriander roots and/or stems; 1/2 cup chopped shallot; 8 large garlic cloves; 1/4 cup chopped peeled fresh gingerroot; 1/4 cup palm sugar or firmly packed brown sugar; 2 tablespoons curry powder; 2 teaspoons freshly ground black pepper; 1/4 teaspoon salt; 1/4 cup Asian fish sauce (preferably naam pla); 2 cups well-stirred canned unsweetened coconut milk; three 1 1/4- to 1 1/2-pound Cornish hens, butterflied (backbone and breastbone removed); Sweet Chili Sauce

Servings: persons

4 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
2/3 cup chopped well-washed coriander roots and/or stems
1/2 cup chopped shallot
8 large garlic cloves
1/4 cup chopped peeled fresh gingerroot
1/4 cup palm sugar or firmly packed brown sugar
2 tablespoons curry powder
2 teaspoons freshly ground black pepper
1/4 teaspoon salt
1/4 cup Asian fish sauce (preferably naam pla)
2 cups well-stirred canned unsweetened coconut milk
three 1 1/4- to 1 1/2-pound Cornish hens, butterflied (backbone and breastbone removed)
Sweet Chili Sauce

1
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks
2
In a food processor or blender finely grind together sliced lemongrass, coriander, shallot, garlic, and gingerroot.
3
Add sugar, curry powder, pepper, salt, fish sauce, and 1 cup coconut milk and puree.
4
Quarter each hen and divide between 2 large resealable plastic bags.
5
Divide marinade between bags and seal bags, pressing out excess air.
6
Put bags in large shallow dish and marinate hens, chilled, turning bag once or twice, overnight.
7
Preheat oven to 450F.
8
and line a large shallow roasting pan with foil.
9
Remove hens from marinade, reserving marinade, and arranged hens, skin sides up, in prepared pan.
10
Roast hens 20 to 25 minutes, or until just cooked through.
11
While hens are roasting, in a small saucepan combine reserved marinade and remaining 1 cup coconut milk.
12
Cook sauce at a slow boil, stirring occasionally, 5 minutes and strain through a fine sieve into another small saucepan to keep warm.
13
Serve hens with marinade sauce and/or sweet chili sauce for dipping if desired.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 stalks fresh lemongrass, outer leaves discarded and root ends trimmed, 2/3 cup chopped well-washed coriander roots and/or stems, 1/2 cup chopped shallot, 8 large garlic cloves, and more.

Yes, Roast Marinated Cornish Hens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Marinated Cornish Hens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions