Honey & Spice Cornish Hens
2 1 1/2-pound fresh or frozen (thawed)
Cornish hens
1 3/4 tsps Signature Spices
Chinese Five Spice powder
1 1/4 tsps salt
2 TBs honey
Remove giblets and necks from hens; refrigerate to use in soup another
day. With kitchen shears, cut each hen in half. Rinse hens with running cold
water; drain well. In cup, mix five-spice powder and salt. Rub mixture on
hen halves. Place hen halves on grill over medium heat; cook 30 minutes,
turning hens occasionally, until juices run clear when thickest part is
pierced with a knife. Brush hens with honey; grill 2 to 3 minutes longer until
hens are golden.
