Remove backbones from hens. Spread them out and press down on breast bone to flatten. Insert a skewer through wings and breast and one skewer through legs to keep hens flat. Brush with sauce and put them on grill skin side down. Cook until juice runs clear when meat is pierced, 25-35 minutes, brushing hens with sauce and turning 2-3 times during cooking.
Squeeze 1/4 cup lime juice into bowl. Add the oil, salt and pepper and stir until salt dissolves. Chicken and fish take naturally to this tart sauce. Brush while cooking then pour any that remains over them once they are cooked.
