Ingredients

• 1 cup lemon juice
• 0.5 cups olive oil
• 0.5 medium onion , chopped
• 2 cloves garlic , peeled and chopped
• 1 tablespoon white wine
• 1 tablespoon pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 teaspoon celery salt
• 1 teaspoon salt
• 4 , 1 1/2 pound

Instructions

1. 1 Whisk lemon juice, oil, onion, garlic, wine, pepper, Worcestershire sauce, hot pepper sauce, celery salt, and salt together in a large glass or ceramic bowl. Add game hens and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove hens from marinade and shake off excess. Save remaining marinade for basting.
4. 4 Cook hens on the preheated grill, brushing occasionally with remaining marinade, until no longer pink and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Discard any unused marinade.

Nutrition per serving