Chicken Nuggets

Thanks, Mom, for all you do!  Starting April 23 through the month of June, when you purchase 3 Tyson®  Chicken Strips packages you can receive a FREE salon treatment.  Visit TysonSaysThanksMom.com today to learn more. 

Need help finding a lost recipe, help understanding if a product has possible allergens, or maybe product nutritional information?

 

Ask A Question

Ask the Tyson Experts

Join Our Email List

Stay informed and connected. Enter your email below and then click the Sign Up button.
Recipe

Rosemary-Glazed Cornish Hens

Cornish hens make a delicious change of taste for the grill. And they're so easy! This flavorful recipe, with its sweet and tangy glaze, is sure to become one of your favorites.
Add to Shopping List
Print
Full Page
Index Card
  • Serving 4
  • Total Time 1 hr.
    Preparation 10 min
    Marination 0 min
    Cook 50 min
  • Nutrition Facts
    Calories 681
    Total Fat 47 g
    Protein 57 g
    Carbohydrate 3 g
    Cholesterol 337 mg
    Sodium 309 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Sodium Sensible Carb Smart
Rosemary Glazed Cornish Hens

Ingredients

  • 4 Premium Cornish Hen without Giblets , thawed
  • 2/3 cup orange juice, frozen concentrate
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon onion, finely chopped
  • 1 teaspoon rosemary, crushed leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


Cooking Instructions

  1. Set up grill for indirect cooking: For gas grill, preheat all burners on high. Turn one burner off; place food over “off” burner. Reset remaining burner(s) to medium. Close lid. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium.
  2. Combine orange juice concentrate, vinegar, brown sugar, chopped onion, rosemary and 1/4 teaspoon salt in a medium saucepan. Bring to a boil. Cook 5 to 8 minutes or until slightly thickened. Set aside.
  3. Rinse hens and pat dry. Lightly salt and pepper inside of hens. Secure wings to hens and tie legs together with string, if desired. Sprinkle hens evenly with remaining 1/2 teaspoon salt and pepper.
  4. Place hens (not touching) over indirect heat on grill. Grill hens, covered, 35 minutes. Baste hens with glaze. Grill, covered, 15 to 25 minutes longer or until done (internal temp 180ºF). Let stand 5 minutes before serving.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Serve with steamed vegetables and long grain and wild rice. Refrigerate leftovers.