Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste. In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4 SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 41 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 93.9mg||3 %|
|Potassium 17.2mg||0 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19.4g|
|Protein 0.1g||0 %|
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Calories per serving: 121
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