Makes 4 servings.

INGREDIENTS

  • 1cup thick teriyaki baste and glaze
  • 1cup orange juice
  • 4green onions, finely chopped
  • 2tablespoons grated orange peel
  • 1tablespoon minced peeled ginger
  • 41- to 1 1/4-pound cornish game hens2/3cup canned low-salt chicken broth

    DIRECTIONS

    Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.


    Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.


    Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.