Ingredients
7 ounces roasted red peppers; drained
1 tbsp vegetable oil
1 tbsp country-style Dijon mustard
1/4 tsp ground red pepper (or more, if desired)
1/4 tsp Tabasco (or more to taste)
1/8 tsp crushed hot red pepper (or more, if desired)
2 rock Cornish game hens (about 1 pound each), split in half lengthwise
Fresh herb sprigs, optional

Instructions
Start fire in grill, placing rack 4 inches above coals (see note). Process red peppers in food processor or blender until smooth; set aside. Heat oil in a 1-quart saucepan over medium-low heat; add pureed peppers, mustard, ground red pepper, hot red pepper sauce, and crushed red pepper. Cook 5 minutes, stirring occasionally, until heated through and flavors are blended.

Remove from heat; set aside until fire is ready.

Place Rock Cornish game hen halves, skin side down, on hot grill rack; cook, covered with grill cover, 10 minutes. Turn hens over; cook, covered, another 10 minutes. Brush hot red pepper sauce liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through.

Serve when chicken is well glazed, garnishing with herb sprigs.

Yield: 4 servings

NOTE: Hens may be baked in oven. Heat oven to 450 degrees F. Prepare sauce as directed. Place hen halves, skin side up, in a baking or roasting pan. Bake 25 minutes until cooked through. Brush sauce over hens; cook 10 minutes longer until sauce begins to brown.

Credits
Recipe from: Author unknown

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