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

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes