1 recipe lime marinade and basting sauce
2 Cornish hens (about 1 3/4 lbs. each)

If using wooden skewers, soak 4 of them in water. Make basting sauce. Heat grill.

Remove backbone from hens. Spread them out and press down on breastbone to flatten. Insert 1 skewer through wings and breast and 1 skewer through legs to keep hens flat. Brush with sauce and put them on the grill, skin down. Cook until juices run clear when meat is pierced, 25 to 35 minutes, brushing hens with sauce and turning them 2 or 3 times during cooking.