Grilled Game Hens with Jalapeno Jelly Glaze Recipe
Ingredients
| 6 Rock Cornish game hens (1 1/4 to 1 1/2 lbs. each), thawed if frozen | ||
| Pepper | 1 | |
| 1 jar (about 7 1/2 oz..) jalapeno jelly | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
Directions
About 40 minutes before cooking, start barbecue fire.
Remove game hen necks and giblets; reserve for other uses, if desired.
With poultry shears or a knife, split hens lengthwise along one side of backbone.
Pull hens open; place, skin side up, on a flat surface and press firmly, cracking bones slightly, until hens lie reasonably flat.
Rinse and pat dry.
Sprinkle with pepper.
In a 1 to 2-quart pan, stir jelly and butter over medium-high heat until melted.
Stir in lime juice; set aside.
Place hens, skin side up, on grill 4 to 6 inches above a solid bed of medium-glowing coals.
Cook, turning occasionally, for 20 minutes; then baste with jelly mixture.
Continue to cook, basting and turning occasionally, until meat near thighbone is no longer pink when slashed (about 10 more minutes).
Remove game hen necks and giblets; reserve for other uses, if desired.
With poultry shears or a knife, split hens lengthwise along one side of backbone.
Pull hens open; place, skin side up, on a flat surface and press firmly, cracking bones slightly, until hens lie reasonably flat.
Rinse and pat dry.
Sprinkle with pepper.
In a 1 to 2-quart pan, stir jelly and butter over medium-high heat until melted.
Stir in lime juice; set aside.
Place hens, skin side up, on grill 4 to 6 inches above a solid bed of medium-glowing coals.
Cook, turning occasionally, for 20 minutes; then baste with jelly mixture.
Continue to cook, basting and turning occasionally, until meat near thighbone is no longer pink when slashed (about 10 more minutes).
Chef
