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1
Remove the packets of giblets (if any) from the body cavities of the game hens and set aside for another use.
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2
Remove and discard the fat just inside the body and neck cavities.
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3
Rinse the game hens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
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4
Spatchcock a hen: Place a hen on its breast.
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5
Using poultry shears and starting at the neck end, cut out the backbone, making one lengthwise cut on either side.
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6
Remove and discard the backbone or save it for stock.
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7
Fold the game hen open like a book, skin side down.
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8
Use a paring knife to cut along each side of the breastbone.
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9
Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull them out.
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10
Cut off the wing tips and trim off any loose skin.
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11
Pull down on the legs to lay them flat.
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12
Repeat with the remaining game hens.
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13
Place the hens in a large nonreactive baking dish, sprinkle both sides with the cracked black peppercorns and hot red pepper flakes and season with salt.
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14
Sprinkle the garlic and sage over both sides of the game hens.
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15
Pour the lemon juice over the hens, followed by the olive oil, turning the hens to coat both sides.
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16
Let the hens marinate in the refrigerator, covered, for 1 to 2 hours.
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17
Set up the grill for direct grilling and preheat to medium.
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18
When ready to cook, brush and oil the grill grate.
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19
Arrange the spatchcocked game hens skin side down on the grate.
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20
Place a brick on top of each hen so that it covers as much of the bird as possible.
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21
Grill the game hens until the skin is golden brown, 8 to 10 minutes.
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22
Remove the bricks and carefully turn over the hens using tongs and a spatula.
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23
Re-cover with the bricks and continue grilling until the second side is a dark golden brown and the hens are cooked through, 8 to 10 minutes more.
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24
You may get some flare-ups as melting fat hits the fire.
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25
If this happens, move the hens to another section of the grill.
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26
You can tame any really serious flare-ups with a squirt from a water pistol (1 or 2 squirts to control the flames are okay, but dont overdo it or youll put out the fire).
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27
The hens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers 170F.
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28
Transfer the hens to a platter and garnish with sage and lemon wedges.
