This is really great. I forgot to put foil in the bottom of the pan and now I'm regretting it (pan is crusted) but otherwise this is a great dish. My teenager isn't a huge fan of game hens so next time I may just get a whole chicken and use the sauce to baste that. I also don't see any reason why I couldn't grill this on our Traeger and save on the messy pan. Wonderful flavors even without the skin. Perfect with a lovely pinot noir.
My husband smoked this on the grill - a very good, easy recipe!
Excellent recipe. I double and triple the sauce portion of the recipe so that there's a gravy to go with the chicken.
Excellent taste. Followed directions exactly. However, allow one bird for the males eating.
Excellent flavor and easy to prepare. It could use a little more spice so next time I'll increase the ginger a bit.
Good and moist. Nice not to have to deal with skin while eating...but prefer my recipe using marmalade and OJ.
I didnt give this 5 stars because of the time needed to continually baste the birds. It was worth it though, the meat was juicy and very flavorful.
Simply fantastic and fun to make. I used a roaster oven and the result was very juicy, tender and flavorful dinner!
This was an easy recipe, especially for a "fancy" dinner. I made this for Christmas Eve and it was a tasty hit. The hens I bought had already been split, so I didn't have to do much prep work. The only thing I modified was that I brushed the hens with the cherry glaze every 10 minutes. It turned out great!
This was a great, and easy recipe. I do recommend cooking the bird breast down the first 25 mins, and then flipping. the meat was so juicy. Nice flavor on the skin. I served with my own sweet potato & carrot mash recipe. Mmmmm....
Very easy to make and very tasty. I followed the recipe exactly and it worked out with no problems. I might use foil on the bottom of the pan next time because the glaze was difficult to remove from the pan. We had these on thanksgiving with cornbread stuffing and brussel sprouts with pancetta and figs.