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6 to 8 Rock Cornish game hens (1¼ to 1½ lbs. each), thawed if frozen 1/4 cup butter or margarine |
2/3 cup jalapeño jelly 2 tablespoons lime juice Salt and pepper |
1. Remove poultry necks and giblets; reserve for other uses, if desired. Cut game hens in half. Rinse and pat dry.
2. In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside. Place birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
3. Cook game hens until meat near thighbone is no longer pink; cut to test (30 to 40 minutes). Turn several times during cooking; during last 15 minutes, baste often with jelly mixture.
4. Sprinkle birds lightly with salt and pepper before serving.
Makes 6 to 8 servings.
Source: The Ultimate Grill Book, JG Press, 2000, edited by Deborah Kramer