Grilled Game Hens with Jalapeno Jelly Glaze

3 Rock Cornish game hens (about 1 1/2 pounds each), thawed if frozen
2 tablespoons butter
1/2 cup jalapeno jelly
1 1/2 tablespoons lime juice
Reserve game hen necks and giblets for other uses, if desired. Using
poultry shears or a sharp, heavy knife, cut each game hen in half
through backbone and breastbone. Rinse hens and pat dry.
In a small pan, combine butter and jelly over medium-high heat; stir
until melted. Remove from heat and stir in lime juice.
Place hen halves, skin side up, on a grill 4 to 6 inches above a solid
bed of medium-hot coals. cook, turning several times and basting with
jelly mixture during last 15 minutes, until hens are browned and meat
near thighbone is no longer pink, about 30 to 40 minutes; cut to test.
Makes 6 servings.

Nutrition Facts (per serving: 1/2 game hen): 439.6 calories; 57%
calories from fat; 27.4g total fat; 179.9mg cholesterol; 112.2mg
sodium; 418.3mg potassium; 18.3g carbohydrates; 0.3g fiber; 0.1g
sugar; 18.0g net carbs; 29.0g protein.