| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Cooking Light |
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Attributes:
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Grill, Healthy |
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Comments:
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Serving Suggestions:
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Serve with grilled fennel bulb and couscous. |
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Ingredients:
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1/2 cup apricot (or peach) preserves 1/4 cup stone-ground mustard 2 tbs. chopped fresh flat-leaf parsley 2 tbs. chopped fresh mint 2 tsp. Champagne or white wine vinegar 2 (18 ounce) Cornish hens, skinned and quartered 1/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper Cooking spray |
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Instructions:
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1. Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. 2. Sprinkle hens with salt and pepper. Place 1/4 cup apricot mixture in a large zip-top bag. Add hens, seal and marinate in refrigerator 1 hour, turning bag occasionally. Reserve remaining apricot mixture for basting. 3. Meantime, prepare grill to medium-high heat. 4. Remove hens from bag, discard marinade. Place hens on grill rack coated with cooking spray, grill 12 minutes or until thermometer registers 180°F turning hens occasionally and basting frequently with reserved apricot mixture. |
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Related recipes:
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None |
2005-08-02