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.
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
How to Make It
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.
I made this splitting 1 hen in two for the 2 of us. It was plenty with the accompaniments. For the glaze, I did not add the parsley or mint as I didn't think it would add much. Maybe the mint would add flavor but it would be odd. Very simple recipe and good flavor.
I followed the recipe exactly, and the hens were absolutely fabulous. My friends raved! It takes a bit of time to skin and quarter the hens, but the glaze is so easy to put together that it's still a quick dish. I will make again and again!
We could not find hens and substituted chicken thighs instead. We also ran out of time and could not marinate the chicken. Instead we put chicken in pan, spread the glaze on one side of the chicken pieces, cooked at 375 for 45 mins, turning at 20 mins. We doubled the glaze amount so that guests could dab more on if they wished (the bowl containing the glaze was practically licked clean). Definitely use fresh, not dried mint.
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