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Ingredients
- 2 x 1- to 1 1/2-lb. Cornish game hens, halved lengthwise
- 1 x 8-oz can tomato sauce
- 1/2 c. maple-flavored syrup
- 1/4 c. vinegar
- 1 tsp Worcestershire sauce
- 1/4 c. Dijon-style mustard
- 2 tsp paprika
Directions
- Place one holding fork on spit rod, tines toward point. Run spit rod lengthwise through each hen half, placing close together. Tie cord around each to hold legs and wings. Place second holding fork on spit rod; test balance. Place warm coals on both sides of foil drip pan. Attach spit; position drip pan under hens. Turn on motor. Grill, covered, for 50 to 55 min or possibly till leg joints move easily.
- Meanwhile, in a bowl, gradually blend the tomato sauce, syrup, vinegar, and Worcester- shire sauce into mustard. Stir in paprika. Brush on birds often during last 30 min of grilling. Heat and pass the rest of sauce.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 177 | 44% |
| Total Fat 19.67g | 25% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 454mg | 19% |
| Potassium 587mg | 17% |
| Total Carbs 31.71g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 20.91g | 14% |
| Protein 24.69g | 40% |
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