Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: marinade: (reserve 2 tbsp of the marinade for basting the hens while barbecuing). combine garlic, vinegar, oil, rosemary, hot sauce, cumin, oregano and pepper in a large zip lock plastic bag. put hens in the marinade bag and turn to coat the hens. refrigerate for 30 minutes. heat bbq to medium heat. spray grill with oil and place hens skin side down on rack. baste with the reserved marinade. cook until the juices run clear when the thigh pierced 20-30 minutes.

Target recipe: preheat oven to 350 degrees. remove skin from hens. cut each in half, discarding backbones. season on both sides with herbs and spices. in a large non-stick skillet, heat oil. saute hens about 4 minutes on each side. transfer to a baking dish. add garlic and shallots to skillet and saute for about 1 minute. add vermouth and orange juice and swirl to mix. pour over hens. cover dish with foil (release foil works great) and bake 20 minutes, basting a few times. increase oven temperture to 425 degrees, uncover baking dish and bake 5 minutes. garnish with parsley and almonds before serving.