Instructions: Combine all marinade ingredients in small saucepan, and heat until bubbly. Cool to room temperature.

Split birds into halves and put into large plastic bag. Pour marinade over birds, seal bag, and refrigerate overnight.

Arrange birds on grate over hot coals, skin down. Grill until breasts are browned (10 to 15 minutes), basting every 5 minutes with marinade. Turn birds over, grilling and basting until juice runs clear when thigh is pricked. Season with salt and pepper.

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