Active Time
15 HR
Total Time
2 HR 10 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a blender or food processor, pulse all of the ingredients except the hens until chunky.


Step 2    

In a large bowl, season the hens with salt. Add the marinade and rub it all over the hens and in the cavities. Cover 
and refrigerate for 1 to 3 hours.


Step 3    

Preheat the oven to 375°. Set a rack over a large rimmed baking sheet. Arrange the hens on the rack, leaving some of the marinade in the cavities. Roast for about 1 hour, or until 
an instant-read thermometer inserted in the inner thighs registers 165° and the juices run clear. Transfer the hens to 
a cutting board and let rest for 10 minutes before serving.

Make Ahead

The marinade can be refrigerated for 3 days.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Barbara Baumgartner

Review Body: Outstanding flavor and easy to make!  The dish was fabulous with his coconut rice recipe.  

Review Rating: 5

Date Published: 2016-12-10