Teriyaki Hens with Bok Choy Salad

Needing a healthy week night meal?   

This recipe was awesome and made such a beautiful plate.

Check it out.  Next time we are making this one for company!  

Ingredients
2 Cornish game hens (about 11/2 pounds each), halved
Kosher salt & freshly ground pepper
3/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
1 2-inch piece ginger, peeled and sliced
2 small red chile peppers, halved (remove seeds for less heat)
1 bunch scallions
1 grapefruit, halved
1 medium head bok choy, thinly sliced
1 tablespoon toasted sesame oil
2 tsp sesame seeds, toasted, for garnish


Directions

Added Brazilian Cheese Bread - that recipe coming!

• Preheat the oven to 425 degrees F. Season the hens with salt and pepper and place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes.
• Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot. Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot. Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons of the sauce and continue roasting until golden, about 8 more minutes.
• Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the top. Serve with the bok choy salad and garnish with sesame seeds.

Tupps Tidbits:  The "cook" time was about 10 minutes longer than suggested in recipe.

You will have 1/2 a left over grapefruit for breakfast the next day. We served this with Brazilian Cheese Bread (another new recipe for us that we will post). This recipe is DEFINITELY A KEEPER at our house!