4 Cornish Hens black Pepper
2 tablespoons Olive Oil Salt

Sauce
3 tablespoons Soy sauce 1 tablespoons Lemon juice
3 tablespoons Teryaki Sauce 2 tablesppons Honey
2 cloves sliced Garlic dash of ground Ginger

Place preheat the Holland Grill. Wash hens and pat dry. Rub with the olive oil. Prepare marinade in bowl and divide into two zip lock bags. Reserve a little marinade for basting. Place two hens in each bag to marinate overnight, turning occasionally.

Remove hens from bags and season with salt and pepper. Grill for 50-60 minutes. Baste hens with reserved marinade half way through grilling.

Quail, duck or partridge may be substituted for Cornish hens.