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1
With kitchen shears, cut wing tips off hens' wings at first joint.
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2
Cut along both sides of backbone; press hens to flatten.
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3
Cut each in half along centre of breastbone.
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4
Place in large bowl.
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5
In separate bowl, whisk together stout, onion, garlic, Worcestershire sauce, salt, cloves and warm pepper sauce.
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6
Pour over hens; turn to distribute marinade proportionately.
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7
Cover and chill for at least 4 hrs, turning hens occasionally.
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8
(Make-ahead: Chill for up to 1 day.)
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9
Remove hens from marinade, reserving marinade.
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10
Pat hens dry; place skin side up on greased grill over medium heat.
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11
Close lid and grill for 15 min; turn hens skin side down.
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12
Reduce heat to medium-low and grill till juices run clear when thigh is pierced with sharp knife, 20 to 30 min, turning occasionally to prevent burning.
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13
Meanwhile, pour reserved marinade into small saucepan.
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14
Stir in dates, tomato paste, brown sugar, vinegar, mustard and molasses.
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15
Bring to boil, stirring often, reduce heat to simmer till sauce is thickened and reduced to 2 c. (500 mL), about 20 min.
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16
Reserve about half for dipping sauce.
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17
Brush one side of hens with sauce; turn and grill for about 5 min to glaze.
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18
Repeat with second side and remaining sauce.
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19
Grill till crusty and golden, about 5 min.
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20
Serve with remaining dipping sauce.
