Main Ingredients:

3 Rock Cornish hens (about 1
pound each)
1/2 cup unsweetened grape juice or red
wine
1/2 cup orange juice
1/2 cup lemon juice
2 tablespoons chopped fresh cilantro
leaves
2 tablespoons chopped green onions
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Orange slices, if desired

Cooking Preparation of the Recipe:

Cut each hen into halves along backbone from tail to neck with kitchen scissors. Remove and discard skin and excess fat from hens. Place hens in shallow glass or plastic dish. Mix remaining ingredients; pour over hens. Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees. Spray rack in shallow roasting pan with nonstick cooking spray. Remove hens from marinade; place on rack. Reserve marinade. Bake 50 to 55 minutes, brushing with marinade every 15 minutes, until juices run clear. Serve with orange slices, if desired. 6 servings

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