- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Method
Using kitchen shears, cut hens down each side of backbone; remove bone (save for stockpot). Snip through breastbone to separate each hen into halves.Mix together lemon rind and juice, garlic, pepper, sugar, ginger, oregano, salt, cumin and cloves; add hens, turning to coat. Marinate, refrigerated, for 2 hours or up to 1 day. Bring to room temperature.
Brush hens lightly with oil; grill, covered and bone side down, over medium heat, turning and basting with more oil, until juices run clear when thickest part of thigh is pierced and skin is crisp, 25 to 30 minutes.
Nutritional facts Per serving: about
- Sodium 668 mg
- Protein 32 g
- Calories 454.0
- Total fat 33 g
- Cholesterol 186 mg
- Saturated fat 8 g
- Total carbohydrate 6 g
%RDI
- Iron 16.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 17.0
