A featured recipe from Personal Chef, Paula Price.

• 1 medium-size onion, chopped fine
• 2 T. chopped parsley (Italian)
• 2 T. chopped Cilantro
• 3 T. fresh lemon juice
• 2 T. olive oil
• 2 T. Tequila
• 1 t. salt
• 1-1/2 T. ground cumin, ground ginger, Ancho chili powder, coriander and ground white pepper
• 1 lemon cut in wedges for garnish

For the marinade, whisk together all the ingredients except the game hens and lemons in a large bowl.

Rinse, drain and halve the hens lengthwise; place in the bowl, coating thoroughly with marinade. Cover and refrigerate 1 to 8 hours (the longer, the better), turning occasionally.

Prepare the grill, using the three-tier method. When ready to cook, oil the grill rack. Remove the hens from the marinade and arrange skin-side down on the rack over the hottest section of the grill; cook until the skin starts to brown, about 5 minutes to 7 minutes, then move the pieces back to the center section of the grill to finish cooking. The total cooking time will be about 25 - 35 minutes. When ready, the hens will be crisp and golden-brown outside and the juices will run clean when the meat is pierced. Serve immediately with lemon wedges.

Serves 4: Per serving: 316 calories; 1 g carbohydrates; 31 g protein; 20g fat; 99 mg cholesterol.

Three-Tier Grilling Method: (for people using coals, pile 2/3 of the coals on one side of the grill and the remaining 1/3 in the center. Leave a small portion of the grill free of coals. Three-tier grilling gives you a super hot heat source for searing, a moderately hot heat source for cooking and an area to place the food if it starts to burn. You control the heat by moving the food from one area to the other.