3 (1 1\/4-lb.) Cornish hens
\n3 T. mustard seeds
\n2 T. celery seeds
\n2 C. honey
\n1 C. cilantro leaves
\n3 T. dry mustard
\n3 T. cracked black pepper
\n3 T. white vinegar
\n2 T. olive oil
\n2 tsp. salt
\n6 garlic cloves, chopped (about 1\/4 C.)
\nCooking spray<\/p>\n
Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine the mustard seeds and celery seeds in a small skillet; cook over medium heat 1 minute or until toasted. Place seeds in a blender, and process until ground. Add honey and the next 7 ingredients (honey through garlic); process mixture until well-blended. Place hens and 1 C. honey mixture in a shallow dish; cover and marinate in refrigerator 8 hours, reserving remaining honey mixture. Prepare grill. Remove hens from dish; discard marinade. Place hens on grill rack coated with cooking spray; grill 25 minutes or until juices run clear, turning and basting frequently with the reserved honey mixture.<\/p>\n
Yield: 6 servings
\nCalories: 403
\nFat: 10.9g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 (1 1\/4-lb.) Cornish hens 3 T. mustard seeds 2 T. celery seeds 2 C. honey 1 C. cilantro leaves 3 T. dry mustard 3 T. cracked black pepper 3 T. white vinegar 2 T. olive oil 2 tsp. salt 6 garlic cloves, chopped (about 1\/4 C.) Cooking spray Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine the mustard seeds and celery…<\/p>\n