Brandy-Orange Barbecued Hens

1. 1

   Prepare covered outdoor grill for cooking at least 1/2 hour before grilling.

2. 2

   Rinse hens and pat dry; with kitchen string tie drunsticks together.

3. 3

   Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste.

4. 4

   In a small bowl, combine marmalade, brandy, and remaining ginger, set aside.

5. 5

   Grill, covered, 5 to 6 inches over medium-hot coals 50 to 60 minutes.

6. 6

   After 40 minutes, brush hens with brandy-orange sauce.

7. 7

   Cook until juices run clear when thigh is pierced, basting 3 to 4 times.

No additional tips available.