- 6 tablespoons soy sauce
- 1/4 cup lime juice (from about 2 limes)
- 1/4 cup cooking oil
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon fresh-ground black pepper
- 1/4 teaspoon salt
- 2 Cornish hens (about 1 1/4 pounds each), halved
- 1 pound asparagus
- 2/3 pound portobello mushrooms, stems removed, caps cut into 1/4-inch slices, or 6 ounces sliced portobello mushrooms
How to make this recipe
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 two large glass dishes. Pour 1/2 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 until just done, about 12 minutes longer.
Meanwhile, 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 and grill for about 12 minutes, turning once.
In the same bowl, toss the mushrooms with the remaining 2 tablespoons marinade and grill for about 5 minutes per side. Serve the hens with the asparagus and mushrooms alongside.
Make your whole dinner outdoors by adding new potatoes or sweet-potato wedges to the grill.
An acidic, assertively flavored white wine, such as a Sauvignon Blanc from Australia or South Africa, is great with the asparagus and the bold flavors of the soy sauce and lime juice.