April 8th, 2012
Food styling by Sue Hernderson
Prop styling by Jane Hardin
Preheat barbecue to 350°F.
To spatchcock the hens, lay them on a cutting board breast-side down. With poultry shears, cut along one side of the backbone up to the neck. Then cut along the other side of the backbone and remove neck and spine. Press down to flatten.
Rub the entire hen with dry rub.
Place on barbecue skin-side down and cook approximately 10 minutes.
Continue to grill for 20 more minutes, turning as needed to develop colour and crispiness.
For the last few minutes of grilling, lay the halved lemons pulp-side down directly on the grill to char.
346 calories, 24 g fat, 29 g protein, 2 g carbs