2 Cornish hens, backbones removed

For the marinade:
4 cloves garlic, minced
3 tablespoons balsamic vinegar or red-wine vinegar
2 teaspoons olive oil
1 teaspoon dried rosemary
1/4 teaspoon hot pepper sauce
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 ground black pepper

To prepare marinade, in a shallow glass dish, combine garlic, vinegar, oil, rosemary, hot pepper sauce, cumin, oregano, and pepper. Mix well. Add hens, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the broiler. Line broiler pan with foil. Remove hens from marinade. Place hens, skinside down, on prepared pan. Discard marinade.

Broil hens 4 inches from heat, turning once, until cooked through and juices run clear when thigh joint is pierced with a knife, about 20 minutes. Cut each hen in half and serve immediately.

Serves 4