Tuscan Cornish Hens

In shallow glass dish, whisk together lemon juice, oil, garlic, rosemary, fennel, salt and pepper; set aside.

Using scissors, cut hens down each side of backbone; remove backbone. Turn, breast side up. Press firmly on breastbone to flatten; tuck wings behind back. Add to dish, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)

Place hens, skin side down, on greased grill over medium heat; close lid and cook for 15 minutes. Turn and cook for about 20 minutes longer or until juices run clear when thigh is pierced.

Transfer to cutting board; tent with foil and let stand for 10 minutes. Cut each hen in half along breastbone.

Additional information :

Tips:
To micro-grill: Arrange flattened hens, with thickest parts at edge of microwaveable dish. Pour marinade over top and cover with vented plastic wrap. Microwave at High, turning once, for 5 minutes or until juices run slightly pink when legs are pierced. Place on greased grill over medium heat; close lid and cook, turning once, for 15 minutes per side or until golden and juices run clear when thigh is pierced.

To roast in oven: Place flattened hens, breast side up, on foil-lined rimmed baking sheet. Roast in 425ºF (220ºC) oven for about 45 minutes or until juices run clear when thigh is pierced.