2 (1 1/2 to 2 lb.) Cornish game hens
Salad oil
1/4 c. orange marmalade
1/4 c. butter
2 tbsp. teriyaki sauce
Citrus leaves, water cress or celery top, for garnish
Orange slices, for garnish

Remove giblets and neck, save for other use. Cut each hen in half with shears. Rub skin with oil. Place hens on grill over medium heat or hot coals, cooking for 25-35 minutes, turning often.

Meanwhile, combine marmalade, butter, teriyaki sauce in small pan on side of the barbecue; heat stirring until blended.

Brush basting sauce over hens during the last 10-15 minutes of coking. Place hens on platter, garnish with water cress or celery leaves, orange wedges.