I made this splitting 1 hen in two for the 2 of us. It was plenty with the accompaniments. For the glaze, I did not add the parsley or mint as I didn't think it would add much. Maybe the mint would add flavor but it would be odd. Very simple recipe and good flavor.
Grilled Cornish Hens with Apricot-Mustard Glaze
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)
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Amount per serving
- Calories: 417
- Calories from fat: 15%
- Fat: 7g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.6g
- Protein: 41.7g
- Carbohydrate: 44.6g
- Fiber: 3.7g
- Cholesterol: 180mg
- Iron: 2.3mg
- Sodium: 608mg
- Calcium: 70mg
- 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
- 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.
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