Grilled Cornish hen with smoky Spanish marinade

Instructions

1. Remove skin from hen. Use poultry shears to cut down either side of backbone to remove it. Cut off wing tips. On cutting board, place hen, breast side up. Place your palm over hen breast and press down firmly until you hear breastbone crack; this will help hen lie flat on grill.
2. In small cup, combine lemon juice, oil, granulated garlic, paprika, oregano, cumin, allspice, salt, and black pepper. Rub mixture all over hen. Place hen on plate, cover, and refrigerate 8 hours or overnight.
3. Prepare outdoor grill for medium-high heat, or spray ridged grill pan with nonstick spray and place over medium-high heat. On grill rack or grill pan, place hen, breast side up. Cover grill, or if using grill pan, cover pan loosely with foil. Cook 10 minutes. Brush hen with any remaining marinade on plate, then flip hen and cook until instant-read thermometer inserted into thickest part of thigh registers 165°F, 10 to 15 minutes more. Split hen in half down backbone and serve with lemon wedges.
4. Serving size: 1⁄2 hen