Ingredients:
2 Cornish hens ( backbone removed & split in two)
6 garlic cloves, minced
3 tablespoons balsamic vinegar
2 teaspoons lite olive oil ( or virgin)
1 teaspoon dried rosemary
1/2 teaspoon hot pepper sauce
1 dash cumin
1 dash oregano
1 dash pepper
Directions:
Marinade: (Reserve 2 tbsp of the marinade for basting the hens while barbecuing).
Combine Garlic, vinegar, oil, rosemary, hot sauce, cumin, oregano and pepper in a large Zip Lock plastic bag.
Put hens in the marinade bag and turn to coat the hens.
Refrigerate for 30 minutes.
Heat BBQ to medium heat.
Spray grill with oil and place hens skin side down on rack.
Baste with the reserved marinade.
Cook until the juices run clear when the thigh pierced 20-30 minutes.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.