8 hrs 30 mins
A great variation for those "mini chickens" From Latin Flavors on the Grill by Douglas Rodriquez. Prep time includes marinating time
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Units: US | Metric
- 3 tablespoons toasted celery seeds
- 3 tablespoons toasted black mustard seeds
- 2 cups honey
- 1/2 cup mustard oil
- 3 tablespoons mustard powder
- 6 cloves garlic, coarsely chopped
- 1/2 cup packed fresh cilantro leaves
- 3 tablespoons distilled white vinegar
- 2 tablespoons salt
- 3 tablespoons cracked black pepper
- 3 Cornish hens, split in half lengthwise
- 1To make the glaze, combine the celery and mustard seeds in a spice grinder and coarsely grind.
- 2Combine the ground seeds in a blender with the honey, mustard oil, mustard powder, garlic, cilantro, vinegar, salt, and pepper.
- 3Pulse on and off for about 15 seconds.
- 4Set aside.
- 5Place the hens in a large nonreactive glass dish or container.
- 6Add half the glaze, cover and marinate in the refrigerator for at least 8 hours or overnight.
- 7Prepare a medium fire in the grill with the coals piled on one side of the grill or with only one side of a gas grill fired up.
- 8Place the hens skin side down on the grate opposite the heat source for indirect heat, cover the grill, and grill for 20 to 30 minute, turning frequently and brushing with the reserved glaze, until the meat is tender and cooked through and the juices run clear.
- 9Transfer hens to serving platter and serve.
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Nutritional Facts for Cornish Game Hens with Honey-Mustard-Garlic-Cilantro Glaze
Serving Size: 1 (845 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 2166.8
- Calories from Fat 710
- Total Fat 78.9 g
- Saturated Fat 10.1 g
- Cholesterol 326.2 mg
- Sodium 7259.1 mg
- Total Carbohydrate 304.4 g
- Dietary Fiber 9.6 g
- Sugars 280.9 g
- Protein 84.7 g