I love an old recipe from Gourmet magazine (circa 1986 ish)

1 C fresh lemon juice
1/2 C olive oil
2 medium onions
2 garlic cloves
1/2 t celery seed
1 T worchestershire sauce
1 t hot sauce
1 t salt
1 T black pepper

Put it all in a blender or food processor and puree until smooth.

Cut 4 cornish game hens in half. Cover with marinade and let soak in
fridge for 8 hours and up to overnight.

Grill.

marcella

In article .com>,
"aem" > wrote:

> These little birds have always disappointed me. I look at their
> convenient, even cute, size and I think gee, I ought to be able to do
> something special with these. So far, nothing has worked. I mean,
> yeah, they're always edible and okay, but the skin has never been
> delectable, the flavors -- and I've tried subtle and bold -- never make
> you sit up and take notice. The summary of about a dozen different
> efforts over some years is, frankly, blah.
>
> Tonight I did them on the grill, they having been on sale for less than
> $1 each last week. Whole, not split. Some smoke, some chiles in the
> marinade. They were blah.
>
> Someone must have better ideas -- ? -aem