Grilled Cornish Game Hens with Peach and Green Chile Salsa

Huzzah to this one, I say:
(2-3 servings)

2 Cornish game hens, cut lengthwise, giblets removed, rinsed well, and patted dry
1 T. cumin
1&1/2 cups OJ
1/4 cup EVOO
1 T. chili powder

Salsa:
2 med. green chiles, roasted, seeded, and chopped (or just buy a small can of diced, and drain)
1&1/2-2 T. chili powder     
1 cup honey
1 cup low sodium* chicken broth
2 peaches, peeled, pitted, and chopped
1 can low-sodium* black beans, drained, and rinsed well

In a bowl, whisk cumin, OJ, olive oil, and chili powder. Pour over game hens (in a shallow baking dish). Coat hens well. Cover and refrigerate for at least 1 hour - overnight is best)/ Prepare the grill; while heating, make salsa: Put green chiles, chili powder, honey, broth and peaches in saucepan. Bring to boil until salsa thickens. Add black beans and simmer 30 mins. Grill hens (oil the grate) 20-25 mins. turning occasionally, til done, basting with marinade. Serve hens with salsa and a salad of fresh mixed greens with walnuts, raspberries, goat cheese, and a Dijon vinaigrette.

"Memories happen without warning. We make plans in advance. We attempt to orchestrate details. That's not how this world or God works. Beauty lies in the unexpected. Awe strikes randomly. Be ready."

Have FUN today!!

Love,

MM