Prep Time 15 minutes
Grill Time or Bake Time 45 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.
Check out more recipes for Chicken & Other Poultry