Preparation:

On a kettle type grill pile the readied coals about the side of the grill. Oil lightly the poultry and place in the middle of the grill with clear space about them. Cover the grill for 5 minutes and cook the poultry without the glaze.

While they cook mix the marmalade, chile, lime spritz and liquid of choice. If you heat this up in microwave or on stovetop it will be easier to work with. Using basting brush to stir and apply with. Uncover the C.H.”s and baste with sauce.

Continue to cover,grill-bake, uncover and baste, and repeat until the birds are done. I won”t say a time since grills and conditions vary but only cook until done. If the glaze gets too brown or charred it does not taste as good, either, so definately watch this as it cooks. and as we say here in Kentucky ”cornish hens is jes” a lil” chicken” (for which we pay a premium price!). I would guess that this glaze would work well with almost any poultry except the stronger flavoured ones like mallard or turkey. This dish can be done in a 350° F oven, too.

Servings:
Source: Chile-Heads
Submitted by: Recipe Group Member
Date:

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