CORNISH HENS SANGRIA

By myriamradia

Ingredients

• Serves 6
• 3 fresh Cornish hens
• 2/3 cup Teriyaki marinade & sauce ( Kikkoman )
• 1/4 cup red wine
• 1 tsp. Grated fresh orange peel
• 1 tsp. Grated fresh lemon peel.

Preparation

Step 1

Remove and discard giblets and necks from hens, cut hens lenghtwise in half and rinse under cold water.
Drain well and pat dry with paper towels.
Combine teriyaki marinade & sauce, wine, orange and lemon peel, pour over hens in large plasric food storage bags.
Press air out of bag, close top securely.
Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally.
Reserving marinade, place hens on grill 6 inches from hot coals
Cook 45 to 50 min. or until no longer pink in center, turn over frequently and brush occasionally with reserved marinade