3 cloves garlic, minced
1 tablespoon seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper to taste
1 teaspoon 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 barbecue 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 frequentlyl while cooking. Serves 8.
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