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.
- Portion size 8 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 137 mg
- Protein 23 g
- Calories 159.0
- Total fat 4 g
- Cholesterol 104 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 6.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 2.0
