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Grapefruit Cornish Hens
  • 3 Rock Cornish game hens, halved and backbones removed
  • 1/4 c. mint jelly
  • 1 c. freshly squeezed grapefruit juice
  • 1/3 tsp. freshly ground black pepper
  • 1/3 tsp. ground cinnamon
  • 1 T. Dijon mustard
  • 1 garlic clove, minced
  • 3-5 grapefruit slices for garnish
Place the halves bone side down. With the heel of your hand, press on each breast, flattening it. Tuck the tip of the wing under the breast. Make a small slit in the skin between the breast and thigh. Stick the end of the leg through the slit. Then, place the hens in a non-reactive bowl just large enough to hold them. Whisk the remaining ingredients together in a small bowl (except grapefruit slices). Pour the marinade over the hens; cover and refrigerate for about 4 hours. To cook over charcoal: Grill the hens skin side down for 15 to 20 minutes. Turn and grill another 15 minutes, basting occasionally. To broil in the oven: Put the hens in the broiler 4 inches from the flame under moderately-high heat for about 15 minutes on each side, basting occasionally with the marinade. Garnish with grapefruit slices.
Provided by:
Southwest Family Citrus and Spenar Family

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