Grilled Cornish Hens with Lemon, Honey, Rosemary Glaze

Total time: 60 minutes
   If you can get them weighing 16oz they are perfect individual servings (with maybe a snack leftover).  If you get larger birds one may be enough.   When done, they should have a lovely, dark gold glaze.

 Ingredients

• 2 Cornish game hens or poussin (little chickens)
• 3 tbs olive oil
• 1/4 cup lemon juice
• 2 tbs Dijon-style mustard
• 2 tbs honey
• 2 tbs chopped fresh rosemary   substitute 2 tsp dried rosemary
• 1/2 tsp garlic powder

 Instructions:

• Rub birds with 1 tsp of the oil. 
• Cook on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size or until done, basting half-way through.  Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. 
• Basting Sauce:
• Chop rosemary. 
• In a small bowl mix remaining oil, lemon, mustard, honey, rosemary and garlic. 
• During last 30 minutes of cooking baste with sauce 2 or 3 times. 
• When done, remove and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). 
• Or they can be baked in a shallow roasting pan in a 400F oven for 45 - 60 minutes, until done.  If baking, start basting immediately.