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Grilled Cornish Hens with Apricot-Mustard Glaze

Becky Luigart-Stayner; Melanie J. Clarke
Yield 2 servings (serving size: 1 hen)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Prepare grill to medium-high heat.

  3. 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.