Pomegranate-Glazed Cornish Hens
13 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 159 |
| pro | 23 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 0 |
| chol | 104 mg |
| sodium | 137 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 2 |
| vit C | 2 |
| folate | 1 |
Cornish hens are a stylish change of pace from regular barbecue fare. To accompany these, try a couscous salad and a locally grown seasonal vegetable.
Ingredients
- 1 cup pomegranate juice
- 2 tbsp balsamic vinegar
- 1-1/2 tsp liquid honey
- 1/4 tsp ground cinnamon
- 4 Cornish hens
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In saucepan, bring pomegranate juice and vinegar to boil; boil until reduced to 1/3 cup (75 mL), about 10 minutes. Stir in honey and cinnamon; let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Cut each hen down breastbone and each side of backbone to divide in half; trim excess fat and skin. Sprinkle with salt and pepper.
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place hens, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.
Brush with about half of the pomegranate glaze; turn and brush with remaining glaze. Grill until juices run clear when thighs are pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden brown, about 3 minutes.
Cut each hen down breastbone and each side of backbone to divide in half; trim excess fat and skin. Sprinkle with salt and pepper.
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place hens, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.
Brush with about half of the pomegranate glaze; turn and brush with remaining glaze. Grill until juices run clear when thighs are pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden brown, about 3 minutes.
Source : Get Grilling: Summer 2007
- Keywords : Main Course; Cornish Hen; Grill/Barbecue; Pomegranate; Honey; Balsamic Vinegar; Cinnamon;
Related content
-
Tuscan Cornish Hens
In the Tuscan tradition, fennel, garlic and rosemary are added to the marinade.
-
Cornish Game Hen with Maple, Ginger and Cranberries
This recipe is an homage to slow cooking, fine Canadian ingredients and a nod towards the 100 km...
-
-
Normandy-Style Roast Guinea Hens
A traditional roasting with apples and Calvados and generous amounts of cream and butter bring...
