“These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone.” - by CYNDY
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.
Nutrition
Amount Per Serving (4 total)
- Calories
- 348 cal
- 17%
- Fat
- 17.8 g
- 27%
- Carbs
- 16.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"These were terrific, nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife, no problem. I basted them with the marinade they were cooking in..." See more,about every 15 minutes while they were baking. I will definitely make these again!"
WarringEagle
"This recipe was pretty tasty. I used boneless skinless chicken breasts instead of game hens, and my husband loved it. Next time, I think I will bread the chicken after it has been soaked in the sauce,..." See more though, for a more intense flavor. I also served this over jasmine rice mixed with apricot preserves and minced ginger. This recipe is a keeper. ; )"
ROSEMC91
"I tasted the marinade before putting it on my hens. Too much soy! So this is what I did! Let me back up first. I bought Apricot preserves just to make this dish but when it came time to make it I coul..." See moredn't find it. So I went to our local store and all they had was peach and pineapple. So I bought both! Glad I did because I used all of both. I mixed them and put a cup and a half in the marinade. Adding about a 2x2 grated piece of ginger. Then after they were put in the oven I took the rest of the perserves and put it in a pot on low heat I added about 1/2 a tsp. of ginger about a 1/2 tsp. of cheyenne pepper and about the same of sesame oil. WOW!!! Taste it first and then tweek it! When the birds were all but 20 minutes done then I spooned the mixture over them and finished the cooking. Don't baste anymore after putting it on. My family and my company really loved it! Almost forgot... I doubled this recipe so that is why there is so much preserves in it! I made with this a gourmet mushroom risotto found on allrecipes. Submitted by MYLEEN."
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