Instructions: Prepare a wood or charcoal fire and let it burn down to embers.

In a small saucepan over medium heat, bring the lemon juice to a boil and reduce to the consistency of honey. Set aside to cool.

In a food processor, blend the lemon syrup and garlic with the butter and season to taste with salt and pepper. Reserve.

Brush the hens with olive oil and season with salt and freshly ground pepper. Sprinkle with the ancho chile powder and grill skin side down over medium-low heat, covered, for 15 minutes. The skin should be brown and crispy. Turn the hens over and cook an additional 5 minutes or until done. Remove from the grill and rub them generously with the room temperature Lemon Garlic Butter.

This recipe yields 4 servings.

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