Grill Time or Bake Time 45 minutes
Prep Time 15 minutes
Makes 4 servings
|2||Cornish game hens (1-1/4 pounds each), split lengthwise, or 4 chicken leg quarters (about 14 ounces each)|
|1/2||tablespoon poultry seasoning|
|1/4||teaspoon black pepper|
|1-1/2||cups frozen unsweetened strawberries (about 6 ounces)|
|1/2||cup barbecue sauce|
|1/4||cup sugar-free apricot preserves|
- Prepare grill for indirect grilling or preheat oven to 375°F. Remove skin from game hen halves or chicken quarters; discard.
- Combine poultry seasoning, salt and pepper in small bowl; rub over hens. Place hens on grill rack or in 15x10-inch jelly-roll pan. Grill, covered, over indirect medium heat 40 minutes; or bake, uncovered, 40 minutes.
- Meanwhile, combine strawberries, barbecue sauce and preserves in small saucepan; bring to a boil. Reduce heat; cover and simmer 10 minutes. Remove from heat. Mash strawberries. Return to a boil. Reduce heat. Simmer, uncovered, about 5 minutes or until of desired consistency.
- Brush strawberry mixture over poultry. Continue grilling or baking 5 to 15 minutes longer or until temperature reads 180°F when measured with meat thermometer inserted into thickest part of thigh, not touching bone. Transfer game hen halves or chicken to serving platter. Serve with remaining strawberry mixture.
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