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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Grilled Cornish Hens with Apricot-Mustard Glaze

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.

Cooking Light MAY 2004

  • Yield: 2 servings (serving size: 1 hen)


  • 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.

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

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Grilled Cornish Hens with Apricot-Mustard Glaze recipe