Step 1

Preheat oven to 350°F or prepare outdoor covered grill for cooking. Remove giblets from hens and reserve for another use.

Step 2

Season hens with salt and pepper. Roast hens in oven or grill, covered, over indirect heat 50 to 60 minutes, until juices run clear when thigh is pierced and a meat thermometer inserted in thickest part of thigh registers 180°F.

Step 3

Meanwhile in a small bowl, mix marmalade, lemon juice, mustard, Worcestershire sauce and ginger.

Step 4

During last 20 minutes of roasting time, baste hens 2 to 3 times with marmalade mixture to glaze.