Brandy-Orange Barbecued Hens

Directions

Prepare covered outdoor grill for cooking at least ½ hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with ¼ teaspoon ginger and salt and pepper to taste.

In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5 to 6 inches over medium-hot coals 50 to 60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times.