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

This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.

Recipe by Cooking Light March 1999


Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

4 servings (serving size: 1 hen half and about 2/3 cup salsa)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill.

  • To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.


Zinfandel in Chicago

Nutrition Facts

303 calories; calories from fat 29%; fat 9.7g; saturated fat 2.4g; mono fat 3.8g; poly fat 2g; protein 31.8g; carbohydrates 23.1g; fiber 2.2g; cholesterol 95mg; iron 2.2mg; sodium 501mg; calcium 49mg.