Instructions: Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste.

In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes.

After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times.

Serves 2 to 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.