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Add a photoServings: 6
Ingredients
- 3 x (1-lb.) Cornish hens, skinned c. apricot nectar
- 2 Tbsp. chopped onion
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. Chablis or possibly other dry white wine
- 2 Tbsp. lemon juice
- 3 lrg cloves garlic, chopped
- 1 tsp grnd ginger
- 1/4 tsp pepper Vegetable cooking spray
- 3 Tbsp. apricot jam, melted
Directions
- Remove giblets from hens; reserve for another use. Rinse hens under cool water and pat dry. Split each hen in half lengthwise, using an electric knife. (Debra: I do not have an electric knife. Substitute regular sharp knife, a little muscle, and be careful!) Place hens in a 13 x 9 x 2-inch baking dish.
- Combine apricot nectar and next 7 ingredients in a medium bowl, stirring well. Pour mix over hens, turning to coat. Cover hens, and marinate in refrigerator 2 hrs, turning occasionally.
- Remove hens from marinade; reserve marinade. Coat grill rack with vegetable cooking spray; place on grill over medium-warm coals. Place hens on rack, and cook 20 to 25 min or possibly till hens are done, turning and basting frequently with marinade. Brush hens proportionately with melted apricot jam; cook an additional 5 min.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 6 servings | |
| Calories 38 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 304mg | 13% |
| Potassium 39mg | 1% |
| Total Carbs 8.41g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.25g | 4% |
| Protein 0.46g | 1% |
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