Brick-Grilled Cornish Hens

• 8 (1 1/2- to 1 3/4-lb.) Cornish hens
• 3 tablespoons kosher salt
• 3 tablespoons freshly ground black pepper
• 3 tablespoons minced garlic
• 3 tablespoons chopped fresh rosemary
• 1 tablespoon dried crushed red pepper
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 8 aluminum foil-wrapped bricks*
• Garnishes: lemon wedges, flatleaf parsley sprigs

1. Cut Cornish hens lengthwise through the backbone using kitchen shears, and flatten.
2. Combine salt and next 4 ingredients; rub evenly over hens. Place hens in 2-qt. zip-top freezer bags or 2 large baking dishes. Whisk together lemon juice and olive oil; drizzle lemon juice mixture over hens. Seal or cover, and chill 1 hour or up to 24 hours. Remove hens from marinade, discarding marinade.
3. Place hens on cooking grate of grill, and top each with an aluminum foil-wrapped brick. Grill, covered with grill lid, over medium heat (300u0b0 to 350u0b0) 18 to 20 minutes on each side, replacing bricks on hens after flipping. Turn grill off, and let stand, covered with grill lid, 5 to 8 minutes or until done. (If using a charcoal grill, transfer hens to a 350u0b0 oven, and bake 5 to 8 minutes or until done.) Garnish, if desired.
4. *Cast-iron skillets may be substituted for foil-wrapped bricks. Place a sheet of foil between each skillet and hen.

cornish hens, kosher salt, freshly ground black pepper, garlic, fresh rosemary, red pepper, lemon juice, olive oil, bricks, lemon wedges

Taken from www.myrecipes.com/recipe/brick-grilled-cornish-hens (may not work)