Semi-Homemade Web Magazine: Tangerine Glazed Game Hens

Sandra Lee Semi-Homemade

3	Cornish game hens – Tyson®
	Salt
	Black pepper
	Wood chips, soaked in water
1 1/2	cups tangerine juice – Odwalla®
2	tablespoons honey – Sue Bee®
1/3	cup dry white wine
2	tablespoons ginger teriyaki marinade mix – McCormick Grill Mates®

1. Set up grill for indirect cooking (no heat source under birds) using medium heat.

2. Cut hens in half with kitchen shears, removing backbones. Rinse with cold water and pat dry. Season both sides of halves with salt and pepper.

3. Put drained wood chips over coals or in smoke box. Place hen halves, bone sides down, on grill over drip pan. Cover grill and cook 1 hour to 1 hour and 15 minutes or until thigh temperature registers 180 degrees F.

4. While hens are cooking, prepare glaze by reducing tangerine juice by half in a small pot over medium-high heat. Once juice is reduced, stir in honey, wine, and teriyaki mix. Bring to a boil and remove from heat.

5. About 20 minutes before hens are done, brush liberally with glaze every 10 minutes.

6. Remove from grill and let rest 10 minutes before serving, brush with glaze once more. Serve hot. Makes 4 servings.

INDOOR: Preheat oven to 425 degrees F. Prepare glaze as directed. Place seasoned hens in a roasting pan, skin sides up. Pour glaze over hens and roast in preheated oven for 40 to 45 minutes until thigh temperature registers 180 degrees F, basting every 15 minutes.