Method

With a large sharp knife, split the backbone on the inside of each hen lengthwise without cutting all the way through.  Open each hen flat, like a book.  Lace 2 metal skewers crosswise through the legs and breasts on the underside of each hen to hold the shape.  Place in a shallow wide pan and set aside while making marinade.

In a blender, puree the soaked peppers and broth until smooth.  Set aside.

In a medium saucepan, heat the olive oil, and saute the onion and garlic for 2 to 3 minutes, or until softened but not browned.  Add the orange zest, orange juice, and chile puree. Cook over medium-high heat for 10 to 12 minutes to reduce and thicken slightly.  Remove from heat; add the cilantro and season with salt and pepper.

Set aside 1/2 cup of the chile mixture for brushing when grilling.  Pour the remaining mixture over the hens and let stand at room temperature for 30 minutes to 1 hour.

Light a fire in a charcoal grill or preheat a gas grill to 425°F.  Place the hens on the grill and cook on each side 3 to 4 minutes, or until browned.  Continue to grill, turning every minute or so, brushing with the reserved marinade, for another 4 to 6 minutes, or until flesh is no longer pink.

Serves: 4 to 6

Reprinted with permission from © Jennifer Barry Design, Festive Picnics: Recipes, Crafts & Decorations for Outdoor Occasions, published by Ten Speed Press

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