1/2 C. apricot preserves
1/4 C. stone-ground mustard
2 T. chopped fresh flat-leaf parsley
2 T. chopped fresh mint
2 tsp. Champagne or white wine vinegar
2 (18-oz.) Cornish hens, skinned and quartered
1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Cooking spray

Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. Sprinkle hens with salt and pepper. Place 1/4 C. apricot mixture in a large zip-top plastic bag. Add hens; seal and marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill to medium-high heat. Remove hens from bag; discard marinade. Place hens on grill rack coated with cooking spray; grill 12 minutes or until thermometer registers 180°, turning hens occasionally and basting frequently with apricot mixture.

Yield: 2 servings
Calories: 417
Fat: 7g
Fiber: 3.7g