Fourth of July BBQ’d Cornish Hens

[nverland]

Fourth of July BBQ’d Cornish Hens

3 cl Garlic, minced
1 Tbl Seasoned salt
½ c Oil
1 c Fresh lemon juice
12 tsp Italian Salad dressing
½ c Chopped onions
1 Pepper
1 tsp Crushed thyme
4 Rock Cornish Hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the
birds overnight in the refrigerator.
Cut the birds lengthwise.
Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 10
minutes and 5 minutes in this manner for about an hour and basting with marinade frequently (at
least every 5 minutes) while barbequing.
Serves 8.
If it’s raining and you can’t get outside to barbecue, just use the oven method:
Preheat oven to 400 degrees.
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes.
Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush
with marinade again after about 10 minutes).
Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you
pierce the thickest part of the thigh with a fork.