Four Alarm Game Hens
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
roasted red bell peppers
drained |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ⅛ | teaspoon |
hot chili peppers
crushed |
|
| 2 | each |
cornish game hens
|
*
|
| 1 | x |
herbs
sprigs, fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
roasted red bell peppers
drained |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
dijon mustard
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 0.6 | ml |
hot chili peppers
crushed |
|
| 2 | each |
cornish game hens
|
*
|
| 1 | x |
herbs
sprigs, fresh |
* |
Directions
Game hens should be about 1 pound each, split lengthwise in half.
Start fire in grill, placing rack 4 inches above coals (see note).
Process red peppers in food processor or blender until smooth; set aside.
Heat oil in a 1-quart saucepan over medium-low heat; add puréed peppers, mustard, ground red pepper, hot red pepper sauce, and crushed red pepper.
Cook 5 minutes, stirring occasionally, until heated through and flavors are blended.
Remove from heat; set aside until fire is ready.
Place Rock Cornish game hen halves, skin side down, on hot grill rack; cook, covered with grill cover, 10 minutes.
Turn hens over; cook, covered, another 10 minutes.
Brush hot red pepper sauce liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through.
Serve when chicken is well glazed, garnishing with herb sprigs.
NOTE: Hens may be baked in oven.
Heat oven to 450℉ (230℃).
Prepare sauce as directed.
Place hen halves, skin side up, in a baking or roasting pan.
Bake 25 minutes until cooked through.
Brush sauce over hens; cook 10 minutes longer until sauce begins to brown.
