Ingredients
4 Cornish game hens
1/2 onion, chopped
2 cloves garlic, minced
1 cup fresh lemon juice
1/2 cup olive oil
1 Tablespoon white wine
1 teaspoon Worchestshire sauce
1 teaspoon hot pepper sauce
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon salt
Ingredients
Remove backbone from game hens by cutting on either side. Then cut hens in half, resulting in two pieces of chicken for each hen. In large bowl, combine all remaining ingredients. Place hens in pan and pour marinade over them. Cover and refrigerate at least four hours.
Preheat outdoor grill for medium heat. Remove hens from marinade and discard marinade. Grill for about one hour or until no longer pink and juices are running clear.
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