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Indian-Spiced Game Hens with Rhubarb Chutney


Spiced Butter

1/4 cup Land O Lakes® Butter, melted

2 teaspoons finely chopped fresh garlic

1 teaspoon cumin

3/4 teaspoon ground cinnamon

3/4 teaspoon ground coriander or ground ginger

Game Hens

2 (24-ounce) Cornish game hens, cut in half


1/3 cup cider vinegar

1/4 cup firmly packed brown sugar

1 tablespoon finely chopped fresh gingerroot

1/4 teaspoon ground cinnamon

2 cups sliced fresh or frozen rhubarb, thawed

1/4 cup golden raisins

1/3 cup orange or apple juice

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white. Combine all spiced butter ingredients in small bowl.

  2. STEP 2

    Brush game hens with spiced butter; place onto grill, skin-side up. Grill, turning occasionally, 30-40 minutes or until game hens reach at least 165°F. and juices run clear when pierced with a fork.

  3. STEP 3

    Meanwhile, combine vinegar, brown sugar, ginger and 1/4 teaspoon cinnamon in medium saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium-low. Cook 3 minutes; add rhubarb, raisins and orange juice. Increase heat to medium. Cook, stirring frequently, 13-15 minutes or until rhubarb is very tender.

  4. STEP 4

    Serve game hens with warm chutney.

Tip #1

- Use heavy kitchen shears to cut each game hen in half along the back and breast bone.

Tip #2

- The chutney can be made ahead up to one day. Keep refrigerated until ready to serve. Reheat gently on stovetop or microwave. Stir in 2 tablespoons of orange juice if the chutney is too thick.

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