LIME HONEY CHIPOTLE GAME HENS

marinade:
1/2 cp Lime jc.
6 Tbls Olive Oil
4 Tbls Honey
3 Tbls Chipotle Tabasco
1 clove Garlic, minced
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4 Cornish Game Hens, thawed and halved (see directions below)
1/2 tsp Salt
1/2 tsp Paprika
1/8 tsp ground Black Pepper

Cut in half by inserting a heavy knife into cavity and cutting down the backbone. Turn and cut along breastbone.

Place chicken halves in a gallon ziplock bag. Add marinade, squeeze out excess air, and refrigerate over night, turning over occasionally.

Set your grill up to cook over indirect heat (2 piles of charcoal separated by a drip pan). If using a standard Weber, place 28 coals on each side of the pan.

Drain chickens, reserving marinade. Rub with seasoning. Place, skin side up, over drip pan. Add a handful of soaked wood chips on each pile of coal, Cook approx 1/2 hour.

Pour reserved marinade into sauce pan, bring to boil, reduce to low boil, and cook stirring for 2 minutes.

After 1/2 hour, brush birds with marinade, about every 10 minutes, until leg joint is loose and juices run clear.