- Rinse hen quarters under cold running water; pat dry with paper towels.
- Combine 1/3 cup less sodium teriyaki sauce and lemon juice; pour over quarters in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Combine remaining 2 Tbsp. less sodium teriyaki sauce, apricot preserves and ginger in small saucepan. Heat and stir just until preserves melt.
- Cook hens on grill, 8 to 10 inches from medium-hot coals, 40 to 45 minutes, or until no longer pink next to bone, turning pieces over frequently. Brush pieces with apricot mixture during last 5 minutes of cooking time.
Grilled Cornish Hens with Apricot-Ginger Glaze
ingredients
2 fresh or thawed Rock Cornish hens, quartered
1/3 cup plus 2 tablespoons Kikkoman Less Sodium Teriyaki
Marinade & Sauce, divided
1 tablespoon lemon juice
2 tablespoons apricot preserves
3/4 teaspoon grated fresh ginger root
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
