2 tbsp olive oil
1 tsp orange zest
1 large orange, juiced
2 cloves garlic, minced
1 tsp red pepper flakes,
6 springs fresh rosemary, chopped
2 Cornish game hens (about 1 1/2 lb each), rinsed and dried
1 tsp vegetable oil
salt and fresh ground black pepper to taste
In a small bowl, whisk together the olive oil, orange zest, orange juice, garlic, red pepper flakes, and rosemary. Place the hens in a large zip lock freezer bag, and pour in the marinade. Press out as much air as possible; seal and refrigerate from 4-12 hours.
Remove hens from the bag, and pat with a paper towel. Rub with vegetable oil. Season inside and out with salt and fresh ground black pepper. If desired, some of the rosemary can be put into the cavity. Place breast-side down on a gas or charcoal grill, over medium heat for 10 minutes. Turn over and cook for another 30 minutes, or until done. Juices will run clear and internal temp in thickest part of the thigh will reach 165 degrees F.