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1
In a saucepan, combine the cinnamon, white pepper, garlic powder, cloves, and rum. Cook over low heat until warmed through. Set aside to cool.
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2
Wash and pat birds dry. Transfer them to a large resealable plastic bag and pour in the marinade. Marinate for 8 hours in the refrigerator.
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3
Prepare a charcoal or gas grill for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 375u00b0F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
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4
Drain the Cornish hens and set them aside. Discard the marinade.
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5
In a bowl, combine 1/2 cup of the olive oil the onion, banana, poultry seasoning, 1/2 teaspoon of the salt, allspice, bread crumbs, and butter, mixing well. Lightly pack the mixture into each of the hens and secure with toothpicks or by trussing with kitchen string.
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6
For the basting liquid, in a small bowl combine the remaining 1/4 cup of olive oil, remaining 1 teaspoon salt, and the lemon juice; set aside.
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7
Transfer the hens to the prepared grill rack over indirect heat. Lower the grill lid and cook for 1 to 1 1/2 hours, until the temperature in the thickest part of the thigh reaches 170u00b0F. Using a long-handled brush, baste the hens 2 or 3 times during cooking with the basting liquid.
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8
Let the hens rest, covered, for 10 minutes (the internal temperature will rise to 180u00b0F). Remove the stuffing and serve it alongside half a hen on each plate.
