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1
With poultry shears, cut the backbones of the hens.
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2
Place the hens, breast side up, on the kitchen counter.
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3
Press down on the breast bone with the heel of your palm to flatten.
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4
If you are using broiler chickens, split them lengthwise into halves.
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5
Pull the skin off the hens, using paper towel to get a better grip.
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6
Prick the hens all over with a fork or a thin skewer.
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7
Make diagonal slashes, a half inch deep and one inch apart, on the meat, along the grain.
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8
Make a slit with a paring knife in the meat between the thigh and the breast.
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9
Secure the ends of the legs through the slit.
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10
Put the hens in a large bowl and set aside.
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11
Process all the ingredients of the marinade in a blender or food processor until they are liquefied.
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12
Pour the marinade over the hens.
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13
Mix thoroughly, turning several times to coat the pieces evenly with the marinade.
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14
Cover and refrigerate overnight (a maximum of two days) or marinate at room temperature for at least one hour (preferably four).
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15
Take the hens from the refrigerator at least one hour (maximum, five hours) before cooking.
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16
Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level.
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17
Scatter presoaked grapevine cuttings over the coal.
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18
Lightly brush racks with oil.
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19
Coat the hens lightly with oil and place them, breast side down, on the rack.
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20
Barbecue, covered, with the vents open, turning three or four times, without basting, for about 25 minutes - until the juices run clear when pierced with a knife at the joint.
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21
Serve the hens garnished with slices of tomato and cucumber.
