Grilled Cornish Hens with Lemon, Honey, Rosemary Glaze
Total time: 60 minutes
If you can get them weighing 16oz they are perfect individual servings (with maybe a snack leftover). If you get larger birds one may be enough. When done, they should have a lovely, dark gold glaze.
Ingredients
- 2 Cornish game hens or poussin (little chickens)
- 3 tbs olive oil
- 1/4 cup lemon juice
- 2 tbs Dijon-style mustard
- 2 tbs honey
- 2 tbs chopped fresh rosemary substitute 2 tsp dried rosemary
- 1/2 tsp garlic powder
Instructions:
- Rub birds with 1 tsp of the oil.
- Cook on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size or until done, basting half-way through. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.
- Basting Sauce:
- Chop rosemary.
- In a small bowl mix remaining oil, lemon, mustard, honey, rosemary and garlic.
- During last 30 minutes of cooking baste with sauce 2 or 3 times.
- When done, remove and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy).
- Or they can be baked in a shallow roasting pan in a 400F oven for 45 - 60 minutes, until done. If baking, start basting immediately.