Cooking Instructions

• Preheat outdoor grill to a medium-low heat.
• Cut the hens down the backbone, and spread flat on cutting board. Season with salt and pepper and place hens on grill, skin-side down. Cover and grill 25 minutes. Turn hens several times using tongs; cover and grill 25 minutes longer or until done (internal temp 180°F).
• While the hens are cooking, combine the strawberries, sugar and water in a food processor and pulse until well blended. Strain the puree through fine mesh strainer into a sauce pot with lime juice and sweet pepper relish. Stirring often, heat over medium low for 10-15 minutes or until reduced by half. Whisk in the strawberry jam until well incorporated. Brush the sauce on the hens during the last 25 minutes of cooking until it is all gone.
• Heat a small skillet over medium heat with 1 tablespoon of oil. Cook onion and garlic for 3-5 minutes. Pour the onion and garlic into a blender with blue cheese and vinegar. Blend well and slowly add remaining oil until sauce begins to thicken. Serve with hens as a dipping sauce.