Gluten Free Roasted Cornish Game Hens with Orange Teriyaki Sauce

by Carol Kicinski on November 25, 2014

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Looking for an alternative to the traditional turkey for Thanksgiving? Perhaps you have a smaller crowd or limited time, or you just want something a little different this year?

These Roasted Cornish Game Hens with Orange Teriyaki Sauce are tasty, quick, adorable, and best yet – everyone gets to have a drumstick!

Instead of roasting a turkey for hours these cuties are done in just over half an hour. The bright citrusy sauce goes well with conventional Thanksgiving flavors such as green beans and cranberry sauce, and the teriyaki and ginger add just enough exotic flavor to be fun without straying too far from the traditional path.

This recipe allows for one whole game hen per person, but if you have little kids at your table, two can probably share one. And if you have a ton of people to feed, no worries! You can easily increase this recipe with no problem.

Gluten Free Roasted Cornish Game Hens with Orange Teriyaki Sauce Image

Gluten Free Roasted Cornish Game Hens with Orange Teriyaki Sauce

Ingredients

1 cup San-J Gluten Free Teriyaki Sauce
1 cup orange juice
2 cloves garlic, minced
1 (2 inch by 1 inch) piece fresh ginger, finely grated
6 (1 – 1 ¼ pound each) Cornish game hens
1 cup gluten free chicken stock
Salt and pepper

Directions

Whisk together the Teriyaki Sauce, orange juice, garlic, and ginger. Place game hens in a large food storage bag, add 1 cup of the marinade, reserving the rest, and let the hens marinate at room temperature for 1 hour.

Preheat oven to 400 degrees. Place a rack on a rimmed baking sheet and arrange the hens on the rack. Drizzle each hen with the marinade from the bag. Roast the hens for 35 – 40 minutes or until they reach an internal temperature of 165 degrees, basting occasionally with some of the reserved marinade.

Transfer the hens to a platter, cover with foil and let sit while preparing the sauce.

Pour any juices from the roasting pan into a saucepan along with the remaining reserved marinade and the chicken stock. Bring to a boil and let cook for 5 – 6 minutes or until thickened. Season to taste with salt and pepper.

Serve the hens topped with the sauce.

Servings:

Serves 6 adults

Ready for dessert?

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Need a quick meal?

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Categories:    Main Dishes

{ 2 comments… read them below or add one }

Lauren November 26, 2014 at 9:18 am

Yum! I love how this sounds. I’ve only made cornish hens once before, looks like its time to make them again :)

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Carol Kicinski December 1, 2014 at 10:23 am

Sounds like a great plan, they are delicious.
Thanks Lauren.

xo,
Carol

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