Juicy Cornish Game Hens

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 4 tablespoons butter
• 3 tablespoons honey
• 4 teaspoons chili powder
• 1 tablespoon orange juice
• 2 Cornish hens, halved
• salt and pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. Melt butter and stir in honey and chili powder; mixing well.
3. Stir in orange juice, salt and pepper and remove from heat.
4. Cut each hen into two halves.
5. Rinse well and pat dry with paper towels.
6. Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
7. Turn hens over and baste generously with all of the mixture.
8. Bake for approximately 45 minutes or until well browned.

Reviews

[Kcsam2]

Delicious! I made it for Xmas dinner. I did change it slightly....I sprinkled the salt and pepper directly onto the hens and marinated it in the butter/paprika/orange juice/ honey sauce for 12 hours. Then I basted it with extra sauce I made on the side, in which I added basil and Rosemary, every 10 minutes when baking. easy and delicious!

[Bergy]

I hate this recipe because it is so good I ate the whole thing! I simply could not pass up on the wonderful glazed skin , I even had trouble leaving the bones! The hen was fall off the bones tender & moist The flavor was heaven;y. I cut the recipe in half doing only 1 hen for the two of us and it worked perfectly. The only change I made was to cook the hen for 25 minutes without the glaze and then basted the hen with the glaze and continued baking for a further 25 minutes. Chuck this is a winner Thanks for sharing

[Mrs. Flanagan]

WOW! This was the first time I have EVER made cornish hens and they turned our fantastic. This recipe is named appropriately, because they did turn out juicy. I follow the "sauce" recipe and that turned out great. I did add a few things. I salt & peppered the hens on both sides and place sliced onion and garlic on top, as the skin side was placed down. When I flipped them, i made sure the onion and garlic was underneath as they cooked. The "sauce" isn't over powering, which is why I like this reciped so much. Thanks for posting this wonderful keeper!