Preparation:
Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drumsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste.
In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4 |
