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Ingredients

How to make it

  • Remove poultry necks and giblets and reserve for other uses, if desired. With poultry shears or a knife, split each bird lengthwise along one side of backbone. Place birds, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie reasonable flat. Rinse birds, pat dry, and place in a large heavy-duty plastic bag.
  • In a small bowl, combine apple juice, lemon juice, oil, and seeds. Pour into bag over birds. Seal bag securely, rotate to distribute marinade, and place a shallow baking pan. Refrigerate for at least 4 hours or until next day, turning bag over several times.
  • Lift birds from marinade and drain briefly (reserve marinade). Arrange birds, skin side up, on a lightly greased grill 4 to 6 inches above heat of grill.
  • Cook hens until meat near thighbone is no longer pink; cut to test (30 to 40 minutes). During cooking, baste birds with marinade and turn often.
  • Makes 4 servings

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