Grilled Cornish Hens with Honey Mustard-Cilantro Glaze

Becky Luigart-Stayner

Yield: 6 servings (serving size: 1 hen half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 24%
  • Fat: 10.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2g
  • Protein: 28.9g
  • Carbohydrate: 50.2g
  • Fiber: 1g
  • Cholesterol: 83mg
  • Iron: 3mg
  • Sodium: 479mg
  • Calcium: 71mg


  • 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


  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.

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