Apricot Ginger Game Hens Recipe - Allrecipes.com
Apricot Ginger Game Hens Recipe
  • READY IN 9+ hrs

Apricot Ginger Game Hens

Recipe by  

"These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    9 hrs 30 mins

Directions

  1. In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.
Kitchen-Friendly View

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2004

These were terrific, nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife, no problem. I basted them with the marinade they were cooking in,about every 15 minutes while they were baking. I will definitely make these again!

 
Most Helpful Critical Review
Aug 05, 2007

this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee

 

22 Ratings

Sep 15, 2011

I tasted the marinade before putting it on my hens. Too much soy! So this is what I did! Let me back up first. I bought Apricot preserves just to make this dish but when it came time to make it I couldn't find it. So I went to our local store and all they had was peach and pineapple. So I bought both! Glad I did because I used all of both. I mixed them and put a cup and a half in the marinade. Adding about a 2x2 grated piece of ginger. Then after they were put in the oven I took the rest of the perserves and put it in a pot on low heat I added about 1/2 a tsp. of ginger about a 1/2 tsp. of cheyenne pepper and about the same of sesame oil. WOW!!! Taste it first and then tweek it! When the birds were all but 20 minutes done then I spooned the mixture over them and finished the cooking. Don't baste anymore after putting it on. My family and my company really loved it! Almost forgot... I doubled this recipe so that is why there is so much preserves in it! I made with this a gourmet mushroom risotto found on allrecipes. Submitted by MYLEEN.

 
May 22, 2006

This recipe was pretty tasty. I used boneless skinless chicken breasts instead of game hens, and my husband loved it. Next time, I think I will bread the chicken after it has been soaked in the sauce, though, for a more intense flavor. I also served this over jasmine rice mixed with apricot preserves and minced ginger. This recipe is a keeper. ; )

 
Dec 20, 2010

i used twice the amount of apricot reserve (jam actually) just a little less soy sauce, and dried ginger spice ( 10 mls). I didn't have the white wine, but this still came out tasting awesome and was extremely easy!

 
Dec 28, 2009

I was skeptical of this recipe at first, but I served it as the main course for Christmas dinner and it was a hit. The only thing I would to differently the next time I make this is use a rack to raise the meat out of the marinade while cooking. The very top was nicely browned, but the portions left in the juice had no color.

 
Sep 29, 2009

These are delicious and without the jam you would not have that great sticky glaze. Perhaps those who did not care for the recipe did not use fresh ginger. It is a huge crowd pleaser.

 
Mar 04, 2007

This was so easy and really delicious. My family loved them. Could easily use pork or chicken. I will certainly make this again.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1876 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Cranberry Stuffed Game Hens

See how to make game hens stuffed with a simple cranberry and bread stuffing.

Cornish Game Hens with Garlic and Rosemary

See how to make impressive roasted game hens with a savory white wine sauce.

Grilled Game Hens with Blood Orange & Rosemary

See how to grill game hens marinated in blood orange juice and rosemary.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States