Ingredients

The following ingredients have 4 Servings
  • 2 Cornish game hens
  • 1/4 cup orange juice
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp coconut aminos
  • 1 Tbsp almond butter
  • 2 sprigs rosemary
  • 1/2 tsp ginger powder
  • 1 Tbsp onion powder
  • 1 Tbsp coarse ground Dijon mustard
  • 1-2 clove garlic (minced)
  • 1/2 tsp salt
  • zest of 1/4 orange
  • 1 Tbsp sesame oil

Instruction

  • Preheat oven to 400 F.
  • Cut each hen in half. If using kitchen shears, cut along each side of the backbone (remove vertebrae) and along the breastbone. If using a sharp chef’s knife, cut down the middle of the breast then through the bone.
  • Mix all remaining ingredients together.
  • Put hen halves in a large freezer bag and pour in the sauce.
  • Let marinate for 15 minutes in the fridge.
  • Place hens in a baking dish, skin side up, and pour sauce over it.
  • Cook for 45-60 minutes, basting with drippings every 10 minutes for the first half hour.
  • Chicken is done when thigh temperature is 165 F (using meat thermometer) or juices run clear.
  • Serve. Make sure you get lots of those pan drippings on your plate!