Instructions: Cornish hens become more tender and flavorful when they soak in a sweet and spicy marinade. The marinades also used for basting. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry.

Split hens in half lengthwise. Remove skin; trim excess fat. Place cilantro, lemongrass, coconut milk, 3 tablespoons honey, fish sauce, and remaining ingredients in a blender; process until smooth. Pour mixture into a large zip-top plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight.

Preheat oven to 400 degrees. Remove
hen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently.

Remove from heat. Place hen halves, meaty sides up, on a broiler pan.

Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400 degrees for 30 minutes, basting frequently with the reserved marinade. Brush remaining 1 tablespoon honey over hens, and bake hens an additional 20 minutes or until thermometer registers 180 degrees.

Yield: 4 servings (serving size: 1 hen half).

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