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!
Serves:
Ingredients
- 6tbspsoy sauce
- ¼cuplime juice,(from about 2 limes)
- ¼cupcooking oil
- 4garlic cloves,minced
- 1tspground ginger
- ½tspfresh ground black pepper
- ¼tspsalt
- 2cornish hens,(about 1¼ lbs each)
- 1lbasparagus
- ⅔lbportobello mushrooms
Instructions
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Light the grill.
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In a small glass or stainless-steel bowl, combine the soy sauce, lime juice, oil, garlic, ginger, pepper and salt.
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Put the hens into 2 large glass dishes. Pour ½ cup of the marinade over them and turn to coat.
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Let marinate, turning once, for 10 minutes.
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Cook the hens over moderate heat for 12 minutes. Turn and cook for about 12 minutes longer, until just done.
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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.
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Grill for about 12 minutes, turning once.
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In the same bowl, toss the mushrooms with the remaining 2 tablespoons marinade.
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Grill for about 5 minutes per side.
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Serve the hens with the asparagus and mushrooms alongside, and enjoy!
Nutrition
- 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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