Directions:
- Rinse and pat dry game hens.
- Cut into halves from the center of the back through the breast.
- Remove excess fat.
- Press to flatten.
- Combine marinade ingredients in a zip-lock plastic bag.
- Put birds in bag. Press the excess air out before closing the bag.
- Marinate up to 24 hours in the refigerator. The longer the better.
- Heat broiler.
- Remove hens from marinade. Put marinade in a small sauce pan and simmer a minimum of 4 minutes. Set aside.
- Place hens on a broiler pan bone-side up. Broil 6 to 7 inches from the heat for 10 mintes.
- Turn and broil 10 minutes more.
- Remove birds from under the broiler.
- Turn off broiler and heat oven to 350 degrees.
- Pour remaining marinade over skin side of hens. Bake for 10 minutes.
- While hens are baking combine the dipping sauce ingredients in a small saucepan.
- Heat slightly.
- Serve with the hens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.01 Kcal (1051 kJ) | ||
| Calories from fat | 93.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 108.75mg | 36% | |
| Sodium | 1549.12mg | 65% | |
| Potassium | 523.58mg | 11% | |
| Total Carbs | 10.37g | 3% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 26.86g | 54% | |
| Vitamin C | 27mg | 45% | |
| Iron | 2.3mg | 13% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.39 Kcal (420 kJ) | ||
| Calories from fat | 37.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 16% | |
|---|---|---|---|
| Cholesterol | 43.49mg | 36% | |
| Sodium | 619.55mg | 65% | |
| Potassium | 209.4mg | 11% | |
| Total Carbs | 4.15g | 3% | |
| Sugars | 2.1g | 21% | |
| Dietary Fiber | 0.33g | 3% | |
| Protein | 10.74g | 54% | |
| Vitamin C | 10.8mg | 45% | |
| Iron | 0.9mg | 13% | |
| Calcium | 15.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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