JOHN'S GAME HENS

FOR THE PASTE:
5 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon dried granulated orange peel
2 teaspoons kosher salt
11/2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon marjoram
1/2 teaspoon freshly ground black pepper
FOR THE GAME HENS:
4 Cornish game hens, 1 1/2 pounds each
1 large orange, cut into 4 wedges
1 small handful apple wood chips, soaked in water for at least 30 minutes

In a small bowl thoroughly mix together all the paste ingredients; set aside.

Remove and discard the giblets from the hens and rinse them, inside and out, under cold water. Pat dry with paper towels. Fold the wings behind the back of each hen. Spread the paste over the entire surface of the hens. Squeeze the juice of 1 orange wedge into the cavity of each hen. Stuff each orange wedge inside the cavity. Truss each hen with kitchen twine and set aside.

Prepare the grill for indirect high heat. Place a large disposable drip pan between the two piles of charcoal.

Brush the cooking grate clean. Drain the wood chips and scatter them over one pile of charcoal. Place the hens in a line over indirect high heat. Cook the hens, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 50 to 60 minutes.

For even browning and cooking, rotate the hens and swap their positions 2 or 3 times during cooking. When fully cooked, remove the hens from the grill and let rest for 5 to 10 minutes. Remove the strings and cut into serving pieces. Serve warm.

Servings: 6
Adapted from source: Weber's Charcoal Grilling by Jamie Purviance