Recipe by Cooking Light September 2000


Credit: Becky Luigart-Stayner

Recipe Summary test

6 servings (serving size: 1 hen half)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Prepare grill.

  • 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.

Chef's Notes

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Nutrition Facts

403 calories; calories from fat 24%; fat 10.9g; saturated fat 2.3g; mono fat 4.9g; poly fat 2g; protein 28.9g; carbohydrates 50.2g; fiber 1g; cholesterol 83mg; iron 3mg; sodium 479mg; calcium 71mg.