Roast Hen with Yassa Marinade

By á-4084

Ingredients

• 1 1/2 cups tamari
• 1 1/2 cups grapeseed or 
canola oil
• 1/4 cup mint leaves with stems
• 1 medium onion, chopped
• 1 fresh Thai bird chile with stem
• 1 tablespoon finely grated 
lemon zest
• 1 tablespoon Dijon mustard
• 1 teaspoon thyme leaves with stems
• 1/2 teaspoon kosher salt, plus more for seasoning
• Four 1 1/4- to 1 1/2-pound Cornish game hens

Preparation

Step 1

In a blender or food processor, pulse all of the ingredients except the hens until chunky.


In a large bowl, season the hens with salt. Add the marinade and rub it all over the hens and in the cavities. Cover 
and refrigerate for 1 to 3 hours.


Preheat the oven to 375°. Set a rack over a large rimmed baking sheet. Arrange the hens on the rack, leaving some of the marinade in the cavities. Roast for about 1 hour, or until 
an instant-read thermometer inserted in the inner thighs registers 165° and the juices run clear. Transfer the hens to 
a cutting board and let rest for 10 minutes before serving.


Make Ahead

The marinade can be refrigerated for 3 days.