Directions:
- In a small bowl, combine the garlic, parsley, and 2 tablespoons olive oil.
- Rinse hens and pat dry. Rub remaining 1 tablespoon olive oil on the inside and outside of the hens. Stuff the garlic and parsley mixture under skin and around each bird. Season with salt and pepper. Place seasoned hens in an airtight, plastic container. Sprinkle with rosemary, and pour wine over birds. Cover, and refrigerate at least overnight to marinate.
- Preheat grill for low heat.
- Remove hens from marinade, and place on heated grill. Cook for 40 minutes, turning once, or until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.72 Kcal (1221 kJ) | ||
| Calories from fat | 128.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 22% | |
|---|---|---|---|
| Cholesterol | 108.75mg | 36% | |
| Sodium | 93.46mg | 4% | |
| Potassium | 466.98mg | 10% | |
| Total Carbs | 4.08g | 1% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 24.6g | 49% | |
| Vitamin C | 22.5mg | 37% | |
| Iron | 2.2mg | 12% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.01 Kcal (586 kJ) | ||
| Calories from fat | 61.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 22% | |
|---|---|---|---|
| Cholesterol | 52.19mg | 36% | |
| Sodium | 44.86mg | 4% | |
| Potassium | 224.13mg | 10% | |
| Total Carbs | 1.96g | 1% | |
| Sugars | 0.37g | 3% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 11.81g | 49% | |
| Vitamin C | 10.8mg | 37% | |
| Iron | 1.1mg | 12% | |
| Calcium | 23.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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