Makes 6 servings. Difficulty
1 stick unsalted butter (1/2 cup), 6 tablespoons softened, 2 tablespoons melted Zest of 1 lemon 2 teaspoons fresh thyme, chopped 6 fresh thyme sprigs 1 teaspoon fresh rosemary, chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 small cornish game hens 2 lemons, cut into 6 wedges
Prepare a grill.
Combine 6 tablespoons softened butter, lemon zest, chopped thyme, rosemary, salt and freshly ground black pepper.
Rinse game hens and pat dry. Season cavities with salt and freshly ground black pepper. Working from cavity of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing. Push lemon butter evenly under skin of each game hen. Insert a thyme sprig and 2 lemon wedges into cavity of each bird. Tie legs together with kitchen string. Season outside of birds with salt and freshly ground black pepper.
When fire is medium-hot, place birds, breast side up, on the grill-rack and cover grill. Roast, turning every 15 minutes, until an instant-read thermometer registers 170°F when inserted into the fleshy part of the thigh. While birds are grilling, baste with 2 tablespoons melted butter, about 45-50 minutes.
Transfer birds to a platter, discard strings and loosely tent with foil. Let rest for 5-10 minutes. Serve one bird per person.