Debi Godsey -Hammonton

2 large (1-1/2 to 2 lbs each) fresh Rock Cornish Game Hens
salad oil
1/4 cup orange marmalade
1/4 cup butter
2 tbsp teriyaki sauce
watercress and orange wedges for garnish

Remove giblets and necks from hens. Cut each hen in half with shears or a boning knife. Rub skin with salad oil. Place hens on barbecue grill over medium-hot coals. Cook for 25 - 35 minutes, turning frequently. Meanwhile, combine marmalade, butter and teriyaki sauce in a small pan on the side of the barbecue. Heat and stir until blended. Brush the basting sauce over the hens during the last 10 - 15 minutes of cooking. Place hens on a platter. Garnish with watercress and orange wedges. Serve immediately. Makes four servings.

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