Grilled Birds With Jalapeno Jelly Glaze Recipe
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Ingredients
18 to 24 quail (3 to 4 oz. each) or 6 to 8 Rock Cornish game hens (1 1/4 to 1 1/2 lbs. each), thawed if frozen
1/4 cup butter or margarine
2/3 cup jalapeno jelly
2 tablespoons lime juice
Salt and pepper
Directions
Remove poultry necks and giblets; reserve for other uses, if desired.
If using quail, cut through backbone of each bird with poultry shears or a knife.
Place quail, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie flat.
If using game hens, cut in half.
Rinse poultry and pat dry.
In a pan, combine butter and jelly.
Stir over medium heat until melted.
Stir in lime juice; set aside.
Place birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (for quail) or medium coals (for game hens).
Cook quail until skin is browned and breast meat is cooked through, but still slightly pink near bone; cut to test (7 to 8 minutes).
Turn several times during cooking; during last 5 minutes, baste often with jelly mixture.
Cook game hens until meat near thighbone is no longer pink; cut to test (30 to 40 minutes).
Turn several times during cooking; during last 15 minutes, baste often with jelly mixture.
Sprinkle birds lightly with salt and pepper before serving.
If using quail, cut through backbone of each bird with poultry shears or a knife.
Place quail, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie flat.
If using game hens, cut in half.
Rinse poultry and pat dry.
In a pan, combine butter and jelly.
Stir over medium heat until melted.
Stir in lime juice; set aside.
Place birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (for quail) or medium coals (for game hens).
Cook quail until skin is browned and breast meat is cooked through, but still slightly pink near bone; cut to test (7 to 8 minutes).
Turn several times during cooking; during last 5 minutes, baste often with jelly mixture.
Cook game hens until meat near thighbone is no longer pink; cut to test (30 to 40 minutes).
Turn several times during cooking; during last 15 minutes, baste often with jelly mixture.
Sprinkle birds lightly with salt and pepper before serving.
