Cornish Hens Marinated in Bourbon, Honey and Soy

Marinade

1½ cups soy sauce

¾ cup bourbon

6 garlic cloves, minced

2 tablespoons honey

1½ tablespoons grated fresh ginger

4 Cornish game hens, 1 to 1½ pounds each

Extra-virgin olive oil

½ teaspoon freshly ground black pepper

In a medium bowl combine the marinade ingredients.

Remove and discard the giblets from each hen. Using poultry shears, cut along both sides of each backbone and discard it. Then cut through the middle of each breast.

Place the hens side by side in a shallow, nonreactive dish and cover with the marinade. Turn to coat the hens evenly, and then cover and refrigerate for 4 to 8 hours. (Do not marinate overnight or the ginger will cause the meat to break down and become mushy.)

Remove the hens from the dish and reserve the marinade. Lightly brush the hens with oil and season with the pepper. Allow to stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for indirect cooking over medium heat.

Pour the reserved marinade into a small saucepan and bring to a boil over high heat for about 30 seconds. Set aside to use as a basting sauce.

Brush the cooking grates clean. Grill the hens, skin side up, over indirect medium heat, with the lid closed, until the skin is golden brown and the internal temperature in the thickest part of the thigh reaches 170 degrees, about 30 minutes, basting the top of the hens with the sauce a couple of times during the last 10 minutes of cooking. Remove from the grill and serve warm.

Serves four.

©2008 Weber-Stephen Products Co. Recipe from Weber's Way to Grill™ by Jamie Purviance.