Citrus Grilled Game Hems

• 1 orange, zested* and juiced,2 limes, zested and juiced,
• 1/2 lemon (preferably meyer), zested and juiced,
• 1/4 cup apricot marmalade (look for one that is reduced sugar),
• 2 garlic cloves, minced,
• 1 tbsp fresh ginger, minced,
• 1 tbsp cilantro, minced,
• 1 tbsp rosemary, chopped,
• 1 anaheim pepper, seeded and chopped,
• 1 yellow wax pepper, seeded and chopped,
• 1 tsp sea salt,
• 1/2 tsp ground pepper,
• 1/2 orange, juiced,
• 1 lime, juiced,
• 1/2 lemon, juiced,
• 1/4 cup apricot marmalade,
• 1 tbsp honey mustard,
• salt and pepper, to taste,
• 4 cornish game hens,
• *when using the zest of any fruit, make sure to use organic fruits, or fruits that are not coated in wax.

1. Rinse hens and remove giblets and liver. Butterfly hens by removing backbone with kitchen shears and flattening hen on flat surface. Clip wing tips. Trim any excess or hanging fat so it doesn't drip down into the grill and cause flare-ups.
2. Combine first twelve ingredients in a large bowl. Place hens in heavy duty ziploc bag and pour marinade in. Keep hens in marinade all day, preferably overnight, if possible. When ready to grill, remove hens and discard marinade. Combine next 6 ingredients in a small bowl. this is your basting sauce. Grill hens indirectly over medium heat, basting and rotating every 10- 15 minutes, until a meat thermometer registers doneness.

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Taken from www.epicurious.com/recipes/member/views/citrus-grilled-game-hems-1224068 (may not work)