Prep 1 hr 10 mins
Cook 15 mins
This poultry dish, marinated with lime and white rum, sounds like a taste of the Caribbean! I'm sure the marinade would be great on chicken breasts, too. I found this recipe in a Mix-and-Match Menu cookbook. I haven't tried it yet, but it's posted in response to a request. Prep time includes marinating time.
- 3 rock cornish hens, halved
- 2 tablespoons crushed black peppercorns
- 1 teaspoon ground coriander
- 1⁄4 cup white rum
- 2 tablespoons honey
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- To make marinade, combine rum, honey, lime rind, lime juice, garlic, and ginger.
- Place birds in a shallow glass or ceramic dish and pour over marinade.
- Turn to coat, cover, and marinate at room temperature for 1 hour.
- Drain birds, reserving marinade.
- Thread a skewer through wings and legs of each bird half; brush with reserved marinade.
- Combine black pepper and coriander; rub over skin of birds.
- Cook, turning frequently, on a light oiled preheated medium grill or under a broiler for 15-20 minutes or until birds are cooked through.
Yummy, cornish hens. Made them for dinner guest. Everyone loved them. I forgot to buy a lime so used limeade & orange rind. Worked good. Served with a baby green salad with different fruits, Corn on cob and fresh greens beans out of our garden. Delicious dinner, will be making these again. Thank you Kree.
This is a great recipe. The cooking aroma alone warrants 5 stars and got my neighbors guests (40 of them) wondering what was going on the other side of the fence! I made this as Kree wrote it, using about half the pepper called for. I served it with ramen noodles mixed with broccoli, and cucumber salad. Very nice dinner, thanks Kree!