Teriyaki Mixology

Soaking Cornish hens in this Asian-inspired marinade for a day infuses them with the complex flavors of teriyaki, sriracha, white wine and lemon juice.
  • bvseo_sdk, net_sdk,
  • CLOUD, getAggregateRating, 94ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
  • Calories 460
  • Total Fat 31 g
  • Cholesterol 225 mg
  • Sodium 280 mg
  • Total Carbohydrate 4 g
  • Protein 38 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Share this recipe


Cooking Instructions

  1. Make marinade by combining teriyaki sauce, white wine, lemon juice, sriracha sauce and green onions.  Cut each hen down the backbone and spread flat.  Add hens to bowl or large storage bag and add marinade; refrigerate overnight.
  2. Preheat outdoor grill to a medium-low heat.
  3. Remove hens from marinade and reserve 1/4 cup of liquid.  Place hens on grill, skin-side down.  Cover and grill for 25-30 minutes.  Turn hens and baste with sauce.  Cover and grill for additional 25-30 minutes or until internal temperature reaches 180°F. 
Share Your Cooking Notes

You might also like