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Rock Cornish Game Hens with Mandarin Orange & Cherry Mint Glaze
Submitted by: Suzy's Kitchen
Garlic and ginger cook in butter, honey, brown sugar, hot pepper sauce, vinegar, mint, sage and rosemary. Cornish hens are halved and grilled.
Ingredients
- Glaze and Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 tbsp. minced garlic
- 1 tbsp. fresh grated ginger
- 1/2 cup orange blossom honey
- 2 tablespoons dark brown sugar
- 1 teaspoon bottled hot pepper sauce
- pinch ground allspice
- 2 tablespoons rice wine vinegar
- 1 cup mint leaves - minced
- 1 tbsp. sage leaves - minced
- 1 tsp. rosemary - minced
- 1 13- to 15-oz. can pitted dark cherries in heavy syrup, drained, separating liquid from solids
- 1 11- to 13-oz. can mandarin oranges, drained, separating liquid from solids.
- Four Cornish Game Hens (about 1 to 1 1/4 lb. each)
- Split hens in half by cutting down backbone and then through breastbone. Rinse and dry thoroughly; season with salt and freshly ground pepper.
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Method
For Glaze/Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and ginger; cook for 2 minutes until softened but not brown. Add remaining ingredients and liquid from fruit; cook for 5 minutes, stirring often. Remove from heat and strain, pressing on solids to extract as much liquid as possible. Discard solids. Pour sauce back into pan and add cherries and mandarin oranges. Simmer about 10 more minutes until flavors come together and sauce is thickened. Cooking Hens: Oil grill to prevent sticking; heat grill to medium-hot. Sear chicken halves on both sides. Baste with sauce, leaving fruit in the pan, and cook for approximately 20 minutes longer (for a total cooking time of about 30-40 minutes, or until internal temperature registers 165-170 degrees.) Cooking time will vary with each grill. Remove from heat and transfer to a large platter; cover loosely with foil and allow to rest for 10 minutes. Internal temperature will rise 5 to 10 degrees. Serving: Spoon sauce into the middle of each plate. Arrange hen halves on each plate and spoon fruit around the edges. Serve with steamed rice and buttered baby peas or sauteed snow peas. Garnish with orange peel curls, if desired.
Notes: When checking the internal temperature, insert thermometer into the thickest part of the thigh, being careful not to touch the bone.
Number of Servings: Four
Submitted by: Suzy's Kitchen ( See all of Suzy's Kitchen Recipes )
