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Grilled Cornish Hens with Honey Mustard-Cilantro Glaze

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 hen half)

Ingredients

  • 3 (1 1/4-pound) Cornish hens
  • 3 tablespoons mustard seeds
  • 2 tablespoons celery seeds
  • 2 cups honey
  • 1 cup cilantro leaves
  • 3 tablespoons dry mustard
  • 3 tablespoons cracked black pepper
  • 3 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 6 garlic cloves, chopped (about 1/4 cup)
  • Cooking spray

Nutrition Information

  • calories 403
  • caloriesfromfat 24 %
  • fat 10.9 g
  • satfat 2.3 g
  • monofat 4.9 g
  • polyfat 2 g
  • protein 28.9 g
  • carbohydrate 50.2 g
  • fiber 1 g
  • cholesterol 83 mg
  • iron 3 mg
  • sodium 479 mg
  • calcium 71 mg

How to Make It

  1. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise.

  2. Combine the mustard seeds and celery seeds in a small skillet; cook over medium heat 1 minute or until toasted. Place seeds in a blender, and process until ground. Add honey and the next 7 ingredients (honey through garlic); process mixture until well-blended. Place hens and 1 cup honey mixture in a shallow dish; cover and marinate in refrigerator 8 hours, reserving remaining honey mixture.

  3. Prepare grill.

  4. Remove hens from dish; discard marinade. Place hens on grill rack coated with cooking spray; grill 25 minutes or until juices run clear, turning and basting frequently with the reserved honey mixture.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.