INGREDIENTS
3 Rock Cornish game hens, halved and backbones removed
1/4 cup mint jelly
1 cup freshly squeezed Hale Groves white grapefruit juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1 tablespoon Dijon mustard
1 garlic clove, minced
grapefruit slices for garnish
mint leaves for garnish
PREPARATION
Place the hen halves on a countertop, bone side down. With the heel of your hand, press on each breast, flattening it somewhat. Tuck the tip of the wing under the breast. With a sharp knife, 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 pan or bowl just large enough to hold them. In a small bowl, whisk together the remaining ingredients, except the grapefruit slices and mint leaves, until well combined. 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, until the hens are tender, basting occasionally. To oven broil, put the hens in the broiler 4 inches from the flame under moderately high heat for 15 to 20 minutes on each side, basting occasionally with the marinade.
Garnish with grapefruit slices and mint leaves before serving
YIELD: 6 servings
Preparation time: 1 hour plus 4 hours marinating time.