• 1 cup parsely
• 2-3 rinsed & chopped anchovies
• 3-4 cloves garlic
• 2 perdue cornish game hens (split or whole)
• 4 tablespoons of olive oil
• salt and pepper to taste
• juice of a lemon

Chop the parsely, garlic and rinsed anchovies, add a tablespoon of olive oil in a bowl. Let sit a few minutes.

Rinse and pat dry the hens. Run your hand between the skin and the breast and drumsticks of the hens. Rub with olive oil inside and out. Spread the parsely mixture between meat and skin and all over the hens. Sprinkle with plenty of salt and pepper (to taste). If your going to marinate overnight (I've marinated these birds -refrigerated- up to 5 days, the longer the better!) don't add the lemon juice until a few hours before you cook them. Add the lemon juice and cook on the charcoal grill at medium-low heat for about 45 minutes (to about 160 degrees) DON'T overcook. Let the hens rest a few minutes while they cook through. Serve with a nice salad, and/or charcoal roasted potatoes. I've used the same mixture of parsely/garlic/salt and pepper for the potatoes too! (or try rosemary,oil,salt and pepper).