Grilled Game Hens
|Barbecue sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Frozen orange juice concentrate||3 Tablespoon, thawed|
|Cornish game hens||6 Pound (Four 1 1/2 Pounds Each Pieces)|
Combine barbecue sauce, sherry and orange juice concentrate in a small saucepan.
Bring to a boil.
Simmer 10 minutes; cool.
Rinse hens; pat dry with paper towels.
Brush sauce onto hens.
Oil hot grid to help prevent sticking.
Grill hens, on a covered grill, over medium-hot Kingsford briquets, 40 to 50 minutes or until thigh moves easily and juices run clear, turning once.
Baste with sauce during last 10 minutes of grilling.
Remove hens from grill; baste with sauce.