Here’s our own marinade:
Pre-heat your grill to 350 F. We use a charcoal grill/smoker. We will try it at 325 next time we cook these (and we will) as one of the hens got a bit too dark. It didn't burn and was still tasty though. Maybe we'll brown for a little less time. Live and learn!
Remove hens from marinade and place skin side down on grill for ten minutes or until nice browned. Weigh down the birds with a cast iron pan (or a brick). Flattening the birds allows them to grill quickly and yet remain crispy (juicy too). We didn't have a brick so we used the lid from a cast iron Dutch oven AND a cast iron frying pan.
They looked weird but did the trick. When skin is brown, flip birds and cook for another 15 minutes until cooked through.
Test with a meat thermometer for poultry. Let hens rest for 5 minutes and then serve.
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