Grilled Cornish Hens with Tomato-Orange Sauce

 

Vegetable oil

4

Rock Cornish hens (about 1 1/2 lb each)

2

tablespoons basil-flavored or regular olive oil

1/2

teaspoon salt

1/4

teaspoon pepper

1/2

cup orange marmalade spreadable fruit

1/2

cup orange juice

1/4

teaspoon salt

1/8

teaspoon pepper

2

cups Muir Glen® organic diced tomatoes (from 28-oz can), drained

1/4

cup thinly sliced fresh or 1 tablespoon dried basil leaves

• 1 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. With kitchen scissors, cut each hen in half along backbone from tail to neck.
• 2 Brush hen halves with basil-flavored oil. Sprinkle with salt and pepper. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• 3 Place hen halves, skin side down, on grill rack. Cover and grill over medium heat 30 to 40 minutes, brushing occasionally with basil-flavored oil and turning once, until thermometer reads 180°F and juice of hens is no longer pink when center of thigh is cut. Let stand loosely covered about 15 minutes before serving.
• 4 While hens are grilling, make sauce. In 1-quart saucepan, heat all sauce ingredients except basil to boiling; reduce heat. Simmer uncovered about 25 minutes or until sauce thickens slightly. Stir in basil. Simmer 5 minutes. Serve warm with hens.