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Grilled Baby Chickens with Lemon Herbs
SUBMITTED BY: Unknown


INGREDIENTS
4 baby chickens (Rock Cornish game hens work great) split.
1 cup Marscapone cheese
8 slices of Proscuitto de Parma, do not allow the slices to touch each other, you want them in one piece and they tend to stick together when sliced improperly
8 stems rosemary 8 stems thyme 8 stems tarragon, tied into 8 bouquet garnis
1 lemon sliced into paper thin slices
Juice of 1 lemon
1/4 cup olive oil
4 garlic cloves, minced,
1T sea salt
1T brown sugar


DIRECTIONS
Combine the oil, garlic, lemon slices, salt, sugar and lemon juice.

Tie or skewer the herbal bouquet garnis to the bone side of the birds

Marinate the chicken halves in the oil mixture for 24 hours.

Remove birds from marinade and stuff each half bird under the skin with a slice of ham and a large spoonful of the cheese.

Grill the birds over medium indirect heat for 25 minutes until cooked through.

During the last 5 minutes of cooking cover the birds with some of the lemon slices from the marinade.

Brush birds with a lemon juice-herb-garlic-olive oil slurry that you make up with left over recipe ingredients. Season with sea salt and white pepper and serve