4 cornish hens -- butterflied

1 cup lemon garlic butter -- at room temperature

2 tablespoons ancho powder

--lemon garlic butter-- 1 cup fresh lemon juice

8 tablespoons unsalted butter

2 tablespoons fresh minced garlic

salt and freshly ground white pepper to -- taste

Prepare a wood or charcoal fire and let it burn down to embers. In a small saucepan over medium heat, bring the lemon juice to a boil and reduce to the consistency of honey. Set aside

In a food processor, blend the lemon syrup and garlic with the butter and season to taste with salt and pepper. Reserve. Brush the hens with olive oil and season with salt and freshly ground pepper. Sprinkle with the ancho chile powder and grill skin side down over medium low heat, covered, for 15 minutes. The skin should be brown and crispy. Turn the hens over and cook an additional 5 minuets or until done. Remove from the grill and rub them generously with the room temperature LemonGarlic Butter.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97