It’s sweet and tangy and goes perfectly with Asian stir-fry veggies and rice. However, we did steamed veggies since my kids like their vegetables with absolutely nothing on them. Weirdos.
4 Cornish Game Hens
Orange juice and zest from one orange (or as my kitchen would have it: two really old, dried-up oranges)
2 TBL sesame oil
4 TBL soy sauce
4 TBL rice wine vinegar (regular white vinegar is fine as well–just add some sugar to taste after combining all the ingredients)
4 TBL honey
1 TBL minced ginger
1 TBL minced garlic
Fresh ground black pepper to taste
Combine all the ingredients (minus the Cornish game hens, obviously) in a bowl. Taste the sauce to see if it suits your taste buds. If it’s too salty, add a bit more honey or sugar. If it’s too sweet, add a bit more soy sauce. Coat the hens with the sauce and let it sit for 30 minutes on the rack of the roasting pan. Coat once more.
Preheat oven to 400 degrees.
Cover the roasting pan with foil and place in the center of the oven for 30 minutes. Remove, baste, then return to oven uncovered for another 20 minutes. Hens are fully cooked when juices run clear when pierced between breast and legs or an instant-read thermometer inserted in the thickest part of a thigh reads 165 degrees. If necessary, cook in 7-10 minute increments until the hens are fully cooked. Transfer hens to a cutting board and let them rest for 10 minutes. Serve with rice and vegetables.
It’s delicious. Plus, it makes your whole house smell like oranges. 🙂