Grilled Cornish Hens with Apricot-Mustard Glaze

Grilled Cornish Hens with Apricot-Mustard Glaze Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Serve with grilled fennel bulb quarters and couscous. Preserves are chunkier than jelly and thus adhere better to the Cornish hen. Peach preserves are also a tasty option.

Yield:

2 servings (serving size: 1 hen)

Recipe from

Nutritional Information

Calories 417
Caloriesfromfat 15 %
Fat 7 g
Satfat 1.7 g
Monofat 2.2 g
Polyfat 1.6 g
Protein 41.7 g
Carbohydrate 44.6 g
Fiber 3.7 g
Cholesterol 180 mg
Iron 2.3 mg
Sodium 608 mg
Calcium 70 mg

Ingredients

1/2 cup apricot preserves
1/4 cup stone-ground mustard
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 teaspoons Champagne or white wine vinegar
2 (18-ounce) Cornish hens, skinned and quartered
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation

Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. Sprinkle hens with salt and pepper. Place 1/4 cup apricot mixture in a large zip-top plastic bag. Add hens; seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill to medium-high heat.

Remove hens from bag; discard marinade. Place hens on grill rack coated with cooking spray; grill 12 minutes or until thermometer registers 180°, turning hens occasionally and basting frequently with apricot mixture.

Note:

May 2004
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