Grilled Cornish Hens with Tomato-Orange Sauce

 


Ingredients

Cornish Hens

  • Vegetable oil
  • 4
    Rock Cornish hens (about 1 1/2 lb each)
  • 2
    tablespoons basil-flavored or regular olive oil
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper

Sauce

  • 1/2
    cup orange marmalade spreadable fruit
  • 1/2
    cup orange juice
  • 1/4
    teaspoon salt
  • 1/8
    teaspoon pepper
  • 2
    cups Muir Glen™ organic diced tomatoes (from 28-oz can), drained
  • 1/4
    cup thinly sliced fresh or 1 tablespoon dried basil leaves

  • Steps

1 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. With kitchen scissors, cut each hen in half along backbone from tail to neck.

    2 Brush hen halves with basil-flavored oil. Sprinkle with salt and pepper. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

      3 Place hen halves, skin side down, on grill rack. Cover and grill over medium heat 30 to 40 minutes, brushing occasionally with basil-flavored oil and turning once, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Let stand loosely covered about 15 minutes before serving.

      4 While hens are grilling, make sauce. In 1-quart saucepan, heat all sauce ingredients except basil to boiling; reduce heat. Simmer uncovered about 25 minutes or until sauce thickens slightly. Stir in basil. Simmer 5 minutes. Serve warm with hens.

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