How To Make Grilled Asian Cornish Hens with Asparagus and Portobello Mushrooms
Sink your teeth into these smoky, tangy, and savory grilled cornish hens, served with a side of crisp asparagus and mushrooms, for a belly-filling meal!
- 6tbspsoy sauce
- ¼cuplime juice,(from about 2 limes)
- ¼cupcooking oil
- 4garlic cloves,minced
- 1tspground ginger
- ½tspfresh ground black pepper
- 2cornish hens,(about 1¼ lbs each)
- ⅔lbportobello mushrooms
Light the grill.
In a small glass or stainless-steel bowl, combine the soy sauce, lime juice, oil, garlic, ginger, pepper and salt.
Put the hens into 2 large glass dishes. Pour ½ cup of the marinade over them and turn to coat.
Let marinate, turning once, for 10 minutes.
Cook the hens over moderate heat for 12 minutes. Turn and cook for about 12 minutes longer, until just done.
Snap off and discard the tough ends of the asparagus. In a medium bowl, toss the asparagus spears with 2 tablespoons of the remaining marinade.
Grill for about 12 minutes, turning once.
In the same bowl, toss the mushrooms with the remaining 2 tablespoons marinade.
Grill for about 5 minutes per side.
Serve the hens with the asparagus and mushrooms alongside, and enjoy!
- Calories: 519.14kcal
- Fat: 37.77g
- Saturated Fat: 7.67g
- Trans Fat: 0.06g
- Monounsaturated Fat: 19.01g
- Polyunsaturated Fat: 8.71g
- Carbohydrates: 11.33g
- Fiber: 3.83g
- Sugar: 4.42g
- Protein: 35.19g
- Cholesterol: 169.68mg
- Sodium: 1430.88mg
- Calcium: 65.55mg
- Potassium: 1045.61mg
- Iron: 4.51mg
- Vitamin A: 97.26µg
- Vitamin C: 12.67mg
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