Step 1

Make Vinaigrette: In a small bowl, combine the oil, vinegar, sugar, garlic, salt, Worcestershire sauce, cumin and juice of 2 limes.

Step 2

Marinate: Remove the hens from the packaging. Place in a zip-top bag. Add 3/4 cup of the vinaigrette. Seal the bag, removing as much air as possible. Massage the vinaigrette into the hens. Marinate in the refrigerator for 4-8 hours, flipping at least once.

Step 3

Grill: Heat grill to 375-400F degrees with an indirect heat zone (see above). Remove the hens from the marinade. Place on the grill over indirect heat and grill for 30 minutes, rotating (not flipping) occasionally.

Step 4

Baste: After 30 minutes, baste with the marinade that you set aside and continue cooking for about 15 minutes, or until the internal temperature registers at 165F degrees.

Step 5

Rest: Remove from the grill and rest for 10-15 minutes before serving.