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1.
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For the marinade, whisk together all the ingredients except the game hens and lemons in a large bowl.
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2.
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Rinse, drain, and halve the hens lengthwise; place in the bowl, coating thoroughly with marinade.
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Cover and refrigerate 1 to 8 hours (the longer, the better), turning occasionally.
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3.
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Preheat the grill, using the three-tier method (see note below ).
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When ready to cook, oil the grill rack.
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Remove hens from the marinade and arrange skin-side down on the rack over the hottest section of the grill; cook until the skin starts to brown, about 5 to 7 minutes.
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Move the hens to the center section of the grill and continue to cook until the skin is thoroughly browned, 7 to 10 minutes more.
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4.
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Turn the hens and move them back to the hottest section of the grill.
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Brown the second side well, 5 to 7 minutes, then move the pieces back to the center section of the grill to finish cooking.
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The total cooking time will be about 25 to 35 minutes.
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When ready, the hens will be crisp and golden-brown outside, and the juices will run clear when the meat is pierced.
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Serve immediately with lemon wedges.
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Pile 2/3 of the coals on one side of the grill and the remaining 1/3 in the center.
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Leave a small portion of the grill free of coals.
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Three-tier grilling gives you a super-hot heat source for searing, a moderately hot heat source for cooking, and an area to place the food if it starts to burn.
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You control the heat by moving the food from one area to the other.
