Grilled Cornish Hens with Apricot-Mustard Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
1/2 cup apricot preserves |
1/4 cup stone-ground mustard |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh mint |
2 teaspoons champagne or white wine vinegar |
2 (18-ounce) cornish hens, skinned and quartered |
1/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. 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.
2. Prepare grill to medium-high heat.
3. 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.
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