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.