Carolyn's Cornish Game Hens

CAROLYN SAYS:  "Cornish game hens sound very fancy and yet they're really so easy to prepare."

4 Cornish game hens (about 1-¼ pounds each), backbones removed
½ cup fresh lime juice
1/3 cup golden tequila
2 tablespoons Cointreau
4 tablespoons Earthquake Garlic Sauce

Flatten the hens with the palm of your hand. In a large bowl, combine the lime juice, tequila, Earthquake Garlic Sauce and Cointreau. Add the hens and turn to coat with the marinade. Cover and marinate, turning once or twice, for up to 2 hours at room temperature or overnight in the refrigerator. Let the hens return to room temperature before cooking.

Preheat oven to 400. Remove the hens from the marinade and arrange the skin-side up in a shallow baking pan. Bake on the upper rack of the oven, basting occasionally with the marinade, until the skin is golden and the juices from the thighs, pricked at their thickest, run pinkish-yellow, 25 to 30 minutes.

Serves 4

Filed under: PoultryEntrée

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