| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Jalapeno jelly, available in most well-stocked supermarkets and specialty stores, makes a sticky, delicately spicy glaze for barbecued game hens. Halving the hens ensures quick, even cooking on the grill, and lets you make a light dinner for six from just three birds.

Grilled Game Hens with Jalapeno Jelly Glaze

3 Rock Cornish game hens (about 1 1/2 pounds each), thawed if frozen

2 tablespoons butter

1/2 cup jalapeno jelly

1 1/2 tablespoons lime juice

1. Reserve game hen necks and giblets for other uses, if desired. Using poultry shears or a sharp, heavy knife, cut each game hen in half through backbone and breastbone. Rinse hens and pat dry.
2. In a small pan, combine butter and jelly over medium-high heat; stir until melted. Remove from heat and stir in lime juice.
3. Place hen halves, skin side up, on a grill 4 to 6 inches above a solid bed of medium-hot coals. cook, turning several times and basting with jelly mixture during last 15 minutes, until hens are browned and meat near thighbone is no longer pink, about 30 to 40 minutes; cut to test.

Makes 6 servings.

Nutrition Facts (per serving: 1/2 game hen): 439.6 calories; 57% calories from fat; 27.4g total fat; 179.9mg cholesterol; 112.2mg sodium; 418.3mg potassium; 18.3g carbohydrates; 0.3g fiber; 0.1g sugar; 18.0g net carbs; 29.0g protein.