Grilled Cornish Hens with Plum and Ginger Sauce
- ¾ Cup Plum Preserves
- 1 Tablespoon Fresh Grated Ginger
- 3 Cloves Minced Garlic
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Chinese Five-Spice Powder
- 1 Teaspoon Salt
- ¼ Teaspoon White Pepper
- 2 Cornish Hens (Approximately 2 LBS Each)
- Cherry Wood Chips For Smoking As Needed
Combine all the sauce ingredients in a medium nonreactive saucepan, until jelly is melted and all is well combined. Remove the sauce from the heat, and set it aside for use at the grill.
Remove the giblets from game hens and discard. Cut each hen in half lengthwise along the backbone, wash, and pat dry with paper towel.
Preheat grill for medium heat.
Place Mo’s Smoke Pouch full of Cherry Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Place hens directly on the hot grilling surface skin-side down and cook for 10 minutes. Turn the cornish hens periodically three or four times while brushing on the sauce at every turn throughout cooking process, keeping the grill lid closed as much as possible so as to trap the smoke with the cornish hens and to prevent oxygen from igniting the smoking wood. Cook for 45 minutes or until juices run clear, or until the internal temperature away from bone reaches 165°F. (USDA Minimum 165°F (74°C)).
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