Grilled Cornish Hens with Apricot-Mustard Glaze

Grilled Cornish Hens with Apricot-Mustard Glaze Becky Luigart-Stayner; Melanie J. Clarke


  • 1/2 cup apricot preserves
  • 1/4 cup stone-ground mustard
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons Champagne or white wine vinegar
  • 2 (18-ounce) Cornish hens, skinned and quartered
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray


Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. Sprinkle hens with salt and pepper. Place 1/4 cup apricot mixture in a large zip-top plastic bag. Add hens; seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill to medium-high heat.

Remove hens from bag; discard marinade. Place hens on grill rack coated with cooking spray; grill 12 minutes or until thermometer registers 180°, turning hens occasionally and basting frequently with apricot mixture.

    Serve with grilled fennel bulb quarters and couscous. Preserves are chunkier than jelly and thus adhere better to the Cornish hen. Peach preserves are also a tasty option.
  • Yield: 2 servings (serving size: 1 hen)

Nutritional Information

Calories per serving: 417
Caloriesfromfat per serving: 15%
Fat per serving: 7g
Saturated fat per serving: 1.7g
Monounsaturated fat per serving: 2.2g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 41.7g
Carbohydrate per serving: 44.6g
Fiber per serving: 3.7g
Cholesterol per serving: 180mg
Iron per serving: 2.3mg
Sodium per serving: 608mg
Calcium per serving: 70mg

Good to Know

Poultry skin is high in saturated fat, so it's important to skin the hens before cooking. Preserves are chunkier than jelly, so they adhere better to the hen.