marinade, turning to coat well. Cover and refrigerate 1
hour or longer.
Remove hens from marinade, rub lightly with oil and
sprinkle with salt and pepper. Place hens on grill, skin
side up, and top with a heavy iron skillet or other pan
filled with 1 pound heat-proof object, to flatten. Grill,
5 to 6 inches above medium-hot coals. After 15 minutes
turn hens and replace weight. Continue grilling for
another 15 to 20 minutes or until hens are well browned and
cooked through. To serve, garnish hens with lemon wedges.
SANTA FE CHICKEN HEROServes 4-5
Thin-sliced roaster breast couldn't be easier or faster to
grill for this hearty update of the submarine/hoagy/hero
sandwich. This is a complete Tex-Mex meal in one.
1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4
skinless, boneless, chicken breast halves butterflied
1 tablespoon vegetable oil
Salt and ground pepper to taste
Cayenne
Chili powder
5 to 6 thin slices Monterey Jack cheese with chilies
5 to 6 slices French or Italian bread
2 tablespoons melted butter or margarine
5 to 6 leaves Romaine lettuce
1 tomato, thinly sliced
1 avocado, peeled, pitted, sliced and tossed with lemon
juice
1/2 cup prepared salsa
Rub chicken lightly with oil and season with salt, pepper,
Cayenne and chili powder. Grill, 5 to 6-inches above