These grilled Cornish game hens are basted with a spicy butter mixture before grilling and served with a sweet and sour chutney.
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Spiced Butter
14 cup Land O Lakes® Butter, melted
2 teaspoons finely chopped fresh garlic
1 teaspoon cumin
34 teaspoon ground cinnamon
34 teaspoon ground coriander or ground ginger
Game Hens
2 (24-ounce) Cornish game hens, cut in half
Chutney
13 cup cider vinegar
14 cup firmly packed brown sugar
1 tablespoon finely chopped fresh gingerroot
14 teaspoon ground cinnamon
2 cups sliced fresh or frozen rhubarb, thawed
14 cup golden raisins
13 cup orange or apple juice
STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white. Combine all spiced butter ingredients in small bowl.
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.
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.
STEP 4
Serve game hens with warm chutney.
- Use heavy kitchen shears to cut each game hen in half along the back and breast bone.
- 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.
