Serves: 6
Total Calories: 159
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Place in a large, resealable plastic bag and pour in the marinade. (If one bag isn't big enough, use two bags and divide the marinade.) Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 12 hours, turning occasionally.
TO MAKE THE BASTING SAUCE: In a small bowl whisk together the basting sauce ingredients.
Remove the hen halves from the bag and discard the marinade. Wipe the marinade off the hens with paper towels and lightly brush or spray with vegetable oil.
Grill the hen halves, bone side down, over Indirect Medium heat for 30 to 45 minutes. During the last 10 minutes of grilling, baste with the sauce. For crispier skin, grill, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Brandied-Orange Cornish Game Hens recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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