Instructions: Thaw hens, if frozen.

Spray a grill rack set 4 inches from the heat source with nonstick cooking spray. Heat the grill to medium.

Split hens and remove backbone with kitchen shears. Place the hens in a large plastic food bag. Combine the orange juice, vinegar, oil, garlic, rosemary, shallot, zest, soy sauce, 1/2 teaspoon of salt, red pepper flakes and pepper in a small bowl. Pour the marinade over the hens. Turn the bag around several times until the hens are evenly coated with the marinade. Marinate 4 to 6 hours, refrigerated, turning the bag occasionally. Bring the hens to room temperature 30 minutes before grilling.

Remove the hens from the marinade; discard the marinade. Lightly sprinkle the hens with salt and pepper.

Place the hens skin-side down on the rack. Grill, turning with tongs 3 to 4 times, until the meat is fully opaque (insert a knife in the joint between the breast and thigh to check; there should be no redness), and the skin is brown and crispy. This should take about 40 minutes. Mix orange marmalade with soy sauce for a glaze. Brush each side of the hens with the glaze on the last turn.

Transfer them to a platter. Brush the tops with the glaze again. Arrange the Warm Spinach Salad on a platter. Place the hens attractively on top. Garnish the platter with the orange slices and rosemary sprigs. Serve immediately. Alternately, serve the hens and salad on separate platters; this way, the hens can be served warm or at room temperature.

This recipe yields 4 to 6 servings.

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