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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Rosemary-Glazed Cornish Hens

Dinner time is grillin' time. A sweet and tangy glaze made with rosemary, orange juice and brown sugar gives Cornish hens a new look and taste.

PREP TIME: 10 minutes

COOK TIME: 50 minutes

SERVINGS: 4 Cornish Hens


4 Premium Cornish Hens

2/3 cup Orange Juice, frozen concentrate

2 tablespoons Balsamic Vinegar

1 tablespoon Light Brown Sugar

1 tablespoon Onion, finely chopped

1 teaspoon Rosemary, crushed leaves

3/4 teaspoon Salt

1/4 teaspoon Black Pepper


1. Set up grill for indirect cooking: For gas grill, preheat all burners on high. Turn one burner off; place food over "off" burner. Reset remaining burner(s) to medium. Close lid. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium.

2. Combine orange juice concentrate, balsamic vinegar, brown sugar, chopped onion, rosemary and 1/4 teaspoon salt in a medium saucepan. Bring to a boil. Cook 5 to 8 minutes or until slightly thickened. Set aside.

3. Rinse hens and pat dry. Lightly salt and pepper inside of hens. Secure wings to hen and tie legs together with string, if desired. Sprinkle hens evenly with remaining 1/2 teaspoon salt and pepper.

4. Place hens (not touching) over indirect heat on grill. Grill hens, covered, 35 minutes. Baste hens with glaze. Grill, covered, 15 to 25 minutes longer or until done (internal temperature of 180 degrees Fahrenheit). Let stand 5 minutes before serving.

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