Serves: 2
Total Calories: 241
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. With poultry shears or a sharp knife, remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique).
Place the hen halves in a large, resealable plastic bag and pour in 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 3 hours, turning occasionally.
Remove the hen halves from the bag and discard the marinade. Grill the hens, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. 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 Honey-Lime Glazed Cornish Game Hens recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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