Instructions: With a sharp butchers knife, remove backbones from hen halves. Rinse and pat dry. Sprinkle with salt and pepper.

In a large bowl, mix jam, lime juice, lime rind, garlic, soy sauce and sugar substitute. Add hens, toss to coat. Marinate 1 hour, turning occasionally.

Prepare a medium grill. Remove hens from glaze; reserve glaze. Place hens skin-side down on greased grill grate, not directly over heat. Cover and cook 25 minutes, until no longer pink inside and juices run clear.

Put reserved glaze in a small saucepan; bring to a boil. Boil for 1 full minute. Place hens directly over heat source for 5 minutes, and brush with glaze for a crispy skin.

This recipe yields 6 servings.

Description: "A brief marinating time tenderizes these little birds and imparts a sweet-tart flavor. Removing the backbone ensures shorter grilling time and more even cooking."

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