Garlic–Soy Cornish Game Hens with Lime Leaf & Black Pepper
a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}These Garlic-Soy Cornish Hens are marinated with soy sauce, garlic, fragrant lime leaves, and freshly cracked black pepper, then roasted until golden and juicy. Perfect for special dinners, holidays, or whenever you want an elegant meal with bold Southeast Asian flavors.
Equipment
- Mixing bowl
- Measuring cups
- Roasting pan
- Wire rack
- Cooking Thermometer
Ingredients
- 2 Cornish hens about 1½ pounds each
- 3 tablespoons soy sauce
- 2 tablespoons cane sugar
- 6 cloves garlic minced
- 8 kaffir lime leaves finely sliced
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon neutral oil
- 1 teaspoon kosher salt
- 2 lime wedges for serving
Instructions
- Pat the Cornish hens dry with paper towels.
- Combine the soy sauce, cane sugar, garlic, lime leaves, black pepper, oil, and salt in a mixing bowl.
- Rub the marinade evenly over the hens, including under the skin when possible.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove the hens from the refrigerator 30 minutes before roasting.
- Preheat the oven to 400°F.
- Place the hens breast-side up on a wire rack set inside a roasting pan.
- Roast for 50 to 60 minutes or until the thickest part of the thigh registers 165°F.
- Let the hens rest for 10 minutes before serving.
- Serve with lime wedges and garnish with additional sliced lime leaves if desired.
Notes
- For the crispiest skin, leave the marinated hens uncovered in the refrigerator for several hours before roasting.
- Fresh kaffir lime leaves provide the best flavor, but frozen leaves work well.
- Serve with jasmine rice, cucumber salad, grilled vegetables, or a simple herb salad. Leftovers can be refrigerated for up to 3 days.