Mix spices in a small bowl. Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours.
Heat barbecue grill. Place hens, skin side down, 4 to 6 in. above heat source. Grill 17 to 20 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced. Serve with lemon wedges.
cal 379 pro 32 car 1 fiber 0 fat 26 (saturated fat) 7 chol 187
This recipe has been added to the following public cookbooks:
Gails Cook Book for life
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