2 Cornish hens -- per person
fresh or thawed if frozen
1 small ja lime marmalade
1 habaneros -- seeded minced
1 stripped rind -- (green part
-- only!) from a lime
olive oil
tequila -- rum, sherry or
Instructions:
On a kettle type grill pile the readied coals about the side of the
grill. Oil lightly the poultry and place in the middle of the grill
with clear space about them. Cover the grill for 5 minutes and cook
the poultry without the glaze. While they cook mix the marmalade,
chile, lime spritz and liquid of choice. If you heat this up in microwave
or on stovetop it will be easier to work with. Using basting brush
to stir and apply with. Uncover the C.H.'s and baste with sauce. Continue
to cover, grill-bake, uncover and baste, and repeat until the birds
are done. I won't say a time since grills and conditions vary but
only cook until done. If the glaze gets too brown or charred it does
not taste as good, either, so definitely watch this as it cooks. And
as we say here in Kentucky Cornish hens is jes' a lil' chicken' (for
which we pay a premium price!). I would guess that this glaze would
work well with almost any poultry except the stronger flavored ones
like mallard or turkey.
