Instructions: With kitchen string, tie drumsticks together. Rub hens with oil and 1 tablespoon lemon juice; sprinkle with 1/4 teaspoon ginger, salt and pepper.

In small bowl, combine marmalade, brandy, remaining lemon juice and ginger; set aside. Place hens on grill breast side up. Grill, covered 5 to 6-inches above medium-hot coals 50 to 60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook, basting 3 to 4 times, until juices run clear with no hint of pink when thigh is pierced.

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