Oriental Hens

4 Cornish hens (1 to 1½ lbs. each)
Salt
½ cup oil
½ cup soy sauce
2 tbsp. brown sugar
1 tbsp. wine vinegar
½ tsp. grated fresh ginger

Remove and discard giblets and necks from hens. Split hens lengthwise. Rinse
halves under cold running water; drain well and pat dry with paper towels.
Sprinkle cavities with salt. Close the openings with skewers. Tie legs
together; tuck wings under back and tie with kitchen twine.

For basting sauce, in small bowl, combine remaining ingredients. Lightly oil
grid. Grill hens, over medium hot 30 minutes or until thigh moves easily
and juices run clear, basting often with sauce.

Makes 4 servings