Grilled Cornish Hens with Spicy Tangipahoa Strawberry BBQ Glaze

Prep Time: 1 Hour
Yield: 3 Cups

The great thing about this type of dish is the many variations and flavors that you can achieve with a little creativity. You may substitute any fresh fruit such as peaches, plums or blackberries. You may wish to use this recipe on boneless chicken breast or on a large roasting capon for your next holiday dish!


  • 6 Cornish hens, split in half*
  • 3 cups fresh strawberries, chopped
  • 2/3 cup strawberry preserves
  • ½ cup hot & spicy ketchup
  • 1 tbsp soy sauce
  • 2 tbsps fresh lemon juice
  • 1 tbsp strawberry wine
  • 1 large clove garlic, minced
  • 1 tsp fresh ginger, chopped
  • 1 tsp crushed red pepper flakes
  • ½ tsp fresh lemon zest, grated
  • 2 tbsps sliced green onions
  • 1 tbsp seeded and chopped jalapenos
  • ? cup light brown sugar
  • 1 tsp balsamic vinegar
  • salt and black pepper to taste
  • granulated garlic to taste

In a food processor, blend strawberries, preserves, ketchup, soy sauce, lemon juice, wine, garlic, ginger, red pepper flakes, lemon zest, green onions, jalapenos, brown sugar and balsamic vinegar. Blend until smooth. Set glaze aside. Wash the Cornish hens well inside and out. Split each hen in half and remove the backbone. Pat hens dry and sprinkle both sides with salt, black pepper and granulated garlic. Heat grill over medium-high heat. Brush grill with olive oil or cooking spray. Place hens skin-side-up on the grill. Cook 15 minutes then turn hens and brush with strawberry glaze. Continue to cook 15 minutes. Turn hens once more and brush again with strawberry glaze. Cover grill and cook for an additional 10 minutes or until juices run clear. Brush hens again with the glaze. Serve any remaining glaze on the side as a dipping sauce. *NOTE: You may wish to leave hens whole and roast in a 375°F oven for 1 hour. Remove hens from oven and glaze. Return hens to oven and bake 15-20 minutes or until golden brown.


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