Grilled Cornish Hens with Apricot-Mustard Glaze

Serve with grilled fennel bulb quarters and couscous. Preserves are chunkier than jelly and thus adhere better to the Cornish hen. Peach preserves are also a tasty option.

Yield: 2 servings (serving size: 1 hen)

Ingredients

• 1/2  cup  apricot preserves
• 1/4  cup  stone-ground mustard
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh mint
• 2  teaspoons  Champagne or white wine vinegar
• 2  (18-ounce) Cornish hens, skinned and quartered
• 1/4  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. Sprinkle hens with salt and pepper. Place 1/4 cup apricot mixture in a large zip-top plastic bag. Add hens; seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill to medium-high heat.

Remove hens from bag; discard marinade. Place hens on grill rack coated with cooking spray; grill 12 minutes or until thermometer registers 180°, turning hens occasionally and basting frequently with apricot mixture.

Nutritional Information

Calories:

417 (15% from fat)

Fat:

7g (sat 1.7g,mono 2.2g,poly 1.6g)

Protein:

41.7g

Carbohydrate:

44.6g

Fiber:

3.7g

Cholesterol:

180mg

Iron:

2.3mg

Sodium:

608mg

Calcium:

70mg