Ingredients

• 1/2 cup apricot preserves
• 1/4 cup stone ground mustard
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped of fresh mint
• 2 teaspoons champagne vinegar or 2 teaspoons white wine vinegar
• 2 (18 ounce) Cornish hens, skinned and quartered
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• cooking spray

Instructions

1. Combine preserves, mustard, parsley, mint, and vinegar, stirring with a whisk. Sprinkle hens with salt and pepper. Place 1/4 cup apricot mixture in a large zip-top plastic bag. Add hens; seal and marinate in refrigerator 1 hour, turning bag occasionally.

2. Prepare grill to medium-high heat.

3. Remove hens from bag; discard marinade. Place hens on grill rack coated with cooking spray; grill 12 minutes or until thermometer registers 180°, turning hens occasionally and basting frequently with apricot mixture.