Grilled Cornish Hens With Marjoram and Garlic

• 2 cornish hens
• 2 small lemons
• 2 tablespoons olive oil
• Freshly ground pepper to taste
• 12 large cloves of garlic, in their skins
• 3 tablespoons fresh marjoram leaves
• Coarse salt to taste

1. Split the hens down the back.
2. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens.
3. Sprinkle them with oil and pepper and marinate for two hours or overnight.
4. Preheat coals.
5. Meanwhile, bring the hens to room temperature if they have been refrigerated overnight.
6. Simmer the garlic in water to cover for 20 minutes or until tender.
7. Mash the garlic into a puree with a fork.
8. Chop the marjoram and add, with the juice of the remaining lemon, to puree.
9. Season to taste with salt and pepper and set aside.
10. Season the hens to taste with salt and grill until cooked.
11. Cool slightly and spread with the garlic puree.
12. Serve hot or cold.

cornish hens, lemons, olive oil, freshly ground pepper, garlic, fresh marjoram, salt

Taken from cooking.nytimes.com/recipes/4006 (may not work)