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Nutrition Facts
Serving Size 378 g
(Approx. 4 Servings)
Amount Per Serving
Calories 880 Calories From Fat 450
% Daily Value*
Total Fat 50 g 77%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 335 mg 112%
Sodium 1500 mg 63%
Total Carbohydrate 43 g 14%
Dietary Fiber 1 g 4%
Sugars 40 g
Protein 58 g
Vitamin A 10% • Iron 15%
Vitamin C 60% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Cornish Hens with Orange Jalapeño Glaze

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Prep Time
1 h 15 m
Cook Time
25 minutes
Total Time
1 h 40 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 Cornish hens, thawed
11 1/2 Oz H-E-B Jalapeño Balsamic Pepper Toppers
1 medium orange, juiced and finely zested
1/4 Tbsp fresh cilantro, finely chopped
1 Tbsp olive oil
1 Tsp kosher salt
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Instructions

1
Remove any contents from center cavity of Cornish hens then rinse. Pat dry with paper towels.
2
Place a hen breast side down on a cutting board. Using heavy duty kitchen scissors, cut upwards along each side of the backbone. Remove backbone completely.
3
Turn hen over (cut side down) and press firmly to flatten. Set aside and repeat process with remaining hens.
4
Allow hens to sit at room temperature for 45 minutes.
5
Meanwhile, in a small saucepan over medium heat, melt Jalapeño Balsamic Pepper Toppers with orange juice, zest, and cilantro. Set aside.
6
Pre-heat grill to medium-high. While grill is heating, rub hens with oil and salt.
7
Place hens cut side down (breast side up) on hot grill. Cook 8 to 10 minutes, depending on temperature of grill. Flip hens and grill another 8 to 10 minutes.
8
Reduce heat to medium or move hens to indirect heat side of grill. Turn hens breast side up, brush with glaze and cook 4 to 5 minutes more to caramelize glaze.
9
Remove from grill, cover loosely with foil, and rest 5 to 10 minutes before serving. Drizzle with more glaze and fresh cilantro if desired.
10
Chef's note: This preparation of flattening the bird is called "Spatchcocking" and can be done with any bird to make it cook more evenly and quickly. Perfect for the grill!
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