Grilled Cornish Hens (Poussin) with Molasses Glaze

Total time: 60 minutes
    The combination of molasses, vinegar and soy sauce gives the chicken a flavor reminiscent of Peking Duck and leaves the crisp skin a lovely mahogany color.

 Ingredients:

• 2 Cornish game hens or poussin (little chickens)
• 1 tbs olive oil
• 3 tbs molasses
• 2 tbs red wine vinegar
• 1/2 lemon squeezed or 2 tbs lemon juice 
• 1 tbs soy sauce
• 1 tbs Dijon-style mustard
• 1 tsp finely ground black pepper

 Instructions:

• Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. 
• Rub birds with olive oil. 
• Mix all remaining ingredients together in a small saucepan.
•  Heat to boiling and simmer for 1 minute. 
• Cook hens on barbecue grill over indirect heat, covered, for 45 - 60 minutes or until done. 
• Brush with the glaze immediately and 3 or 4 more times while cooking. 
• Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. 
• Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done, basting the same. 
• When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy).  Serve whole or cut each bird in half.

Note: One would probably be enough for 2 people if it is on the larger side...  Or you can substitute your favorite chicken pieces for the hens.