Grilled Game Hens with Jalapeño Jelly Glaze
Jalapeño 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.
3 Rock Cornish game hens (about 1 1/2 pounds each), thawed if frozen
2 tablespoons butter
1/2 cup jalapeño 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.