Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by Cooking Light May 2004

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

417 calories; calories from fat 15%; fat 7g; saturated fat 1.7g; mono fat 2.2g; poly fat 1.6g; protein 41.7g; carbohydrates 44.6g; fiber 3.7g; cholesterol 180mg; iron 2.3mg; sodium 608mg; calcium 70mg.
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