Grilled Cornish Hens, German-Style

Th hens can be cooked in a grill pan or in the oven at 350 degrees. German riesling is called for, but a dry white wine can be used. Recommeded side is sweet-and-sour sauerkraut. I served these with warm German potato salad. From the Hartford Courant/"Texas Eats"

Yield: 6 servings
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  • 3 teaspoon(s) Cornish hens split
  • 1/2 each salt and pepper
  • 1/4 cup(s) coarse-grain German mustard
  • 2 tablespoon(s) German riesling
  • 1 tablespoon(s) honey
  • 1/2 teaspoon(s) freshly ground pepper
  • pinch(s) each of ground mace and ground cloves


  1. Prepare a charcoal or gas grill for indirect-heat grilling over medium heat. Meanwhile, carefully remove as much skin as possible from the hens. Season with salt and pepper.
  2. Combine the glaze indredients (mustard through cloves) in a bowl; mix thoroughly.
  3. Cook the hen halves, bone side down, directly over the fire until lightly borwned. Move them to the cooler part of the grill grate; cover. Cook, turning at midpoint, 20 - 25 minutes. Prick a thigh with a fork to check for doneness. If the juices run clear, move the hen halves back over the fire; brush them on both sides with the glaze. Finsish them, turning often, until nicely browned on both sides.
February 2013

This recipe is a personal recipe added by MTN326 and has not been tested or endorsed by MyRecipes.

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