Photo by Gina Moore
Serves 4
Hens
12 garlic cloves
1 cup cilantro leaves
¼ cup brown sugar, packed
2 teaspoons white pepper
2 teaspoons ground coriander
¼ cup fish sauce
2–4 Cornish game hens, butterflied/spatchcocked
Chili dipping sauce
½ cup distilled white vinegar
½ cup sugar
¼ teaspoon kosher salt
1 tablespoon minced Thai chilies (or jalapeño)
3 garlic cloves, minced
In the bowl of a food processor, pulse garlic, cilantro, sugar, pepper, coriander and fish sauce into a paste. Rub over hens and under skin. Marinate for at least 6 hours, up to 24.
Preheat oven to 350 F. Place hens skin-side up on a rack in a roasting pan. Roast for 50–60 minutes until an instant-read thermometer reaches 160 F. Turn oven to broil and cook for 5–8 minutes until skin is charred and crisp.
In a medium saucepan over medium-low heat, simmer vinegar, sugar and salt until dissolved. Stir in chilies and garlic. Allow to cool before serving alongside hens.
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