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Jalapeno jelly makes a sticky, mildly spicy
glaze for barbecued game hens. Halving the hens ensures quick,
even cooking on the grill, and lets you make a light dinner for
six from just three birds.
Grilled Game Hens
with Jalapeno Jelly Glaze
- 3 Rock Cornish game hens (about 1 1/2
pounds each), thawed if frozen
- 2 tablespoons butter
- 1/2 cup jalapeno jelly
- 1 1/2 tablespoons lime juice
- Reserve game hen necks and giblets for
other uses, if desired. Using poultry shears or a sharp, heavy
knife, cut each game hen in half through backbone and breastbone.
Rinse hens and pat dry.
- In a small pan, combine butter and jelly
over medium-high heat; stir until melted. Remove from heat and
stir in lime juice.
- Place hen halves, skin side up, on a grill
4 to 6 inches above a solid bed of medium-hot coals. cook, turning
several times and basting with jelly mixture during last 15 minutes,
until hens are browned and meat near thighbone is no longer pink,
about 30 to 40 minutes; cut to test.
Makes 6 servings.
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