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Grilled Game Hens With Jalapeno Jelly Glaze

Chicken.delights's picture
  Rock cornish game hens 9 Pound, thawed if frozen (6 whole, 1 1/2 pound each)
  Pepper To Taste
  Jalapeno jelly 7 1⁄2 Ounce (1 jar)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Lime juice 2 Tablespoon

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).

Recipe Summary

Difficulty Level: 
Side Dish

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