Ingredients

• 4 Cornish hens
• 8 jalapenos, roughly chopped
• 3 tablespoons kosher salt
• 2 cups hot water
• 3/4 cup frozen orange juice concentrate, thawed
• 1/3 cup rasberry preserves
• 1 tablespoon chopped chipotle chile in adobo
• 1/4 teaspoon kosher salt
• 2 tablespoons butter, cut into 6 pieces

Instructions

1. Wash the hens under cold water and remove inards____________.

2. Divide the 4 cornish hens into 2 1 gallon ziplock bags.Ina large bow,add jalapenos,salt and hot water,stirring to dissolve salt in the hot water.Add 10 more cups of cold water,stirring to combine the mixture and divide brine between the two ziplock bags.Seal bags and transfer to the refrigerator to let brine at least 8 hours, the longer the better.

3. Remove the cornish hens from the bags and pat dry.Bring to room temperature letting sit for 30 minutes.Heat grill to medium high heat. Place the hens on the grill indirect heat.place the hens on the grill, cook until golden brown with thighregistering internal temp of 170, about 35-45 minutes.

4. For the sauce:.

5. in a large pan add orange juice concentrate,rasberry preserves,chipotle and salt.Warm over high heatusing a wish to break up the rasberry preserves.Cook 1-2 minutes or until a glaze like consistency.Reduce heat to medium low and add each piece of butterone after the other as soon as it disolves wisking all the time.Cover to keep warn and remove from heat.

6. Durning the last 5 minutes of cooking time, baste the hens with half of the sauce.Remove the hens from the grill,let rest 10 minutes and serve with remaining chipotle-orange sauce.