Roast Hen with Yassa Marinade

• Meat

  • 5 lb Cornish game hens

• Produce

  • 1 Lemon, zest
  • 1/4 cup Mint leaves with, stems
  • 1 Onion, medium
  • 1 Thai bird chile with, fresh stem
  • 1 tsp Thyme leaves with, stems

• Condiments

  • 1 tbsp Dijon mustard
  • 1 1/2 cups Tamari

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 Canola oil

• Other

  • 1 tablespoon finely grated
  • 1 1/2 cups Grapeseed or

Found on foodandwine.com

Description

Ingredients

• 1 1/2 cups tamari

• 1 1/2 cups grapeseed or 
canola oil 

• 1/4 cup mint leaves with stems

• 1 medium onion, chopped

• 1 fresh Thai bird chile with stem

• 1 tablespoon finely grated 
lemon zest

• 1 tablespoon Dijon mustard

• 1 teaspoon thyme leaves with stems

• 1/2 teaspoon kosher salt, plus more for seasoning

• Four 1 1/4- to 1 1/2-pound Cornish game hens


Directions

• In a blender or food processor, pulse all of the ingredients except the hens until chunky.
 In a large bowl, season the hens with salt. Add the marinade and rub it all over the hens and in the cavities. Cover 
and refrigerate for 1 to 3 hours.
 Preheat the oven to 375°. Set a rack over a large rimmed baking sheet. Arrange the hens on the rack, leaving some of the marinade in the cavities. Roast for about 1 hour, or until 
an instant-read thermometer inserted in the inner thighs registers 165° and the juices run clear. Transfer the hens to 
a cutting board and let rest for 10 minutes before serving.