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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Cornish Hens with Apricot-Mustard Glaze Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy