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.
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
How to Make It
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.