LEMON PEPPER CORNISH HENS
Using kitchen shears, cut each hen down each side of backbone; remove backbone (save for making stock). Snip through breastbone to separate each hen into halves.
Mix together lemon zest, lemon juice, garlic, pepper, brown sugar, ginger, oregano, salt, cumin and cloves; add hens, turning to coat. Cover refrigerate for 2 hours or up to 1 day. Bring to room temperature.
Brush hens lightly with oil. Place, bone side down, on greased grill over medium heat; close lid and grill, turning occasionally and basting with a little more oil, until juices run clear when thickest part of thigh is pierced and skin is crisp, 25 to 30 minutes.
about 454 cal, 32 g pro, 33 g total fat (8 g sat. fat), 6 g carb, 1 g fibre, 186 mg chol, 668 mg sodium. % RDI: 4% calcium, 16% iron, 5% vit A, 17% vit C, 3% folate.
MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 2¾ HOURS