2 Rock Cornish Game hens (1 to 1 1/2 pounds each)
1 cup bourbon
1/4 cup dark brown sugar, firmly packed
1/2 cup lemon juice
2 tablespoons lemon zest
4 scallions, thinly sliced, white part only
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
Wash hens inside and out, then split with poultry shears and remove backbones. Combine all other ingredients and stir until sugar is dissolved. Pour into a large flat casserole dish or divide between 2 gallon-size freezer bags. Add hens, turning to coat, and marinate for several hours. Lightly oil the cooking surface of a gas or charcoal grill and bring to medium heat. Remove hens from marinade, reserving half for basting. Place hens skin side down on grill, cover and cook -- turning every 5 to 7 minutes -- for at least 30 minutes or until juices run clear. Baste with each turn until the hens are close to done, then discard marinade. Serves 2-4.
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