Preparation:
Wash hens and pat dry. With poultry shears or heavy knife, cut away the
backbone and flatten the hens.
Combine marinade ingredients and pour over hens, covering them
completely.
Cover. Marinate at room temperature for one hour.
Prepare the charcoal or preheat the broiler. Drain the hens. Place them
with skin side down on rack, about 6 inches from source of heat.
Cook for 5 to 6 minutes on each side. Juices will run clear when
pierced. Brush with marinade while cooking. |