Fourth of July BBQ'd Cornish Hens
3 cl Garlic, minced 1 tb Seasoned salt 1/2 c Oil 1 c Fresh lemon juice 12 ts Italian Salad dressing 1/2 c Chopped onions 1 Pepper 1 ts Crushed thyme 4 Rock

Cornich Hens, giblets removed Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator.
Cut the birds lengthwise.
Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequently (at least every 5 minutes) while barbequing.
Serves 8.
If it's raining and you can't get outside to barbecue, just use the oven method: Preheat oven to 400 degrees.
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes.
Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush with marinade again after about 10 minutes).
Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the thigh with a fork.