We cook these in oven but also have done using rotisserie (but never cooked them on a grill so not sure about cooking time if grilling.)
Sometimes we serve them on a bed of Wild Rice and Mushrooms (recipe below too) or use any type of rice / side you prefer.
-- 4 to 6 Rock cornish hens
-- 2 to 3 cloves of garlic, halved
-- 1/2 cup melted butter
-- 3/4 cup red currant jelly
-- 3 tablespoons port wine (or marsala, sherry, or grape or other fruit juice)
Sprinkle cavities with salt & pepper (optional) and put 1/2 clove garlic in each. Place in shallow roasting pans and drizzle with melted butter.
Roast uncovered at 400F for 1 hour, basting often with drippings.
Meanwhile, heat red currant jelly and wine (or juice) over low heat. Once hens have roasted for an hour, pour glaze over birds and roast about 15 mins longer, brushing 2 or 3 times with glaze until shiny and browned. Birds are cooked when drumstick moves easily and meat feels tender when pressed.
Serve hens on a bed of Wild Rice and Mushrooms...
-- 1-1/2 cups wild rice
-- 3 cups chicken stock
-- 1/4 cup butter
-- 1/2 cup finely chopped onions
-- 1/4 cup finely chopped celery
-- 3 cups sliced mushrooms (8 oz)
-- 1/2 tsp dried crushed thyme
-- 1/2 tsp dried crushed sage
-- 2 tablespoons finely chopped parsley (or few pinches of dried)
Place rice and stock in heavy saucepan, bring to a boil, reduce heat and cover tightly. Cook over low heat about 35 mins or until rice is tender and liquid absorbed.
Meanwhile, cook onions and celery in butter until soft. Add mushrooms, thyme and sage; cook and stir 3 to 4 mins. Add mushroom mixture and parsley to cooked rice; toss lightly. Salt and pepper as needed.