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apricot preserves stone ground mustard flat leaf fresh mint white wine vinegar Cornish hens kosher salt freshly ground black pepper cooking spray
Viewed: 79 - Published at: 5 years agoIngredients
- 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
Method
- 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.
