Grilled Cornish Game Hens In Moroccan Chermoula
2 - 4 servings, depending on size of appetites!

2 Cornish game hens, about 1 lb. each
6 Tablespoons olive oil
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh parsley
3 large garlic cloves
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/4 cup fresh lemon juice (from 2 large lemons)
1/2 teaspoon saffron threads, steeped in 2 TBL water (optional - Substitute with a pinch of turmeric for the color, if desired instead)
Pinch salt

Cut down the backbone of each game hen so that you can flatten the whole hen (called spatchcocking). They cook faster and more evenly on the grill this way (and look fun!).

Combine all ingredients in a food processor or blender pulse 3-4 times until mixed but not a smooth puree. Brush marinade over game hens in a baking dish. Cover with plastic wrap and refrigerate for 2-6 hours.

Remove from refrigerator and allow to come to room temperature for about 30 minutes. Grill over medium heat until cooked through.

(My note - I happen to have some preserved lemons in the fridge, so I finely mince some of the peel and add it to the marinade instead of all the lemon juice).