Total Calories: 259
TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.
Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.
TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.
Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.
Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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