Grilled Cornish Game Hens
|Cornish game hens||2|
|Olive oil/Vegetable oil||3 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Black peppercorns||1 Tablespoon, coarsely crushed|
|Fresh rosemary sprig||2|
Split hens lengthwise.
Rinse under cold running water; pat dry with paper toweling.
Place hens in large plastic bag; set in bowl.
In small bowl, combine oil, lemon juice, peppercorns and salt.
Pour marinade over hens in bag.
Close bag securely and refrigerate several hours or overnight, turning hens occasionally to coat with marinade.
Arrange medium-hot briquets around drip pan.
Just before grilling, add rosemary sprig to coals.
Drain hens; reserve marinade.
Place hens, skin-side up, over drip pan.
Cover grill and cook 45 minutes or until thigh moves easily and juices run clear.
Baste with marinade occasionally.
Garnish with fresh rosemary, if desired.