1 bottle Italian Salad Dressing (16 oz.)
1/2 cup A-1 Sauce
1 tablespoon of honey
1/4 cup cooking wine
4 Cornish Game Hens
1 small orange cut into 1 inch chunks
1 lime cut into 1 inch chunks
1 lemon cut into 1 inch chunks
1 1/2 to 2 cups mesquite chips soaked in water 1 to 2 hrs. (optional)
Mix dressing, A-1 sauce, wine and honey in large bowl. Add hens, cover and marinate 24 hrs. Make sure marinate completely covers the hens, or turn hens regularly. (I usually stuff each hen in a large jar and fill it with marinate.)
Remove hens from marinate. Reserve marinate. Stuff body cavities with citrus chunks. Tie legs together and twist wing tips under back.
To Grill: Build charcoal fire of about medium temperature. You will want enough coals to last at least an hour. Set grill about 4 inches above coals. Arrange hens breast side up directly over the coals.Cover and cook for 60 to 70 minutes. Baste hens three to four times during period, turning once. If using a meat thermometer it should read 165 to 170 degrees when piercing thickest part. ( I usually wait until I can pull a leg off easily.
To serve, cut strings from legs and remove citrus chunks. Serve whole or split in half. One hen generally makes one serving.
Enjoy.
Comments and/or improvements are welcome.
Please sign our Guest Book before leaving.