Brandy-Orange Barbecued Hens
Yield
2 servingsPrep
20 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cornish game hens
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
lemon juice
divided |
|
| ¼ | teaspoon |
ginger
divided |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
orange marmalade
|
|
| 1 | tablespoon |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cornish game hens
|
*
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon juice
divided |
|
| 1.3 | ml |
ginger
divided |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
orange marmalade
|
|
| 15 | ml |
brandy
|
|
Directions
Prepare covered outdoor grill for cooking at least ½ hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with ¼ teaspoon ginger and salt and pepper to taste.
In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5 to 6 inches over medium-hot coals 50 to 60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times.
