Directions

• 1. Combine all ingredients except hens. Transfer to a large plastic food bag. Rinse hens well; pat dry. Add hens to bag with yogurt
• mixture and seal tightly. Refrigerate, turning several times, 12 hours or overnight.
• 2. Prepare a medium-hot charcoal fire for indirect cooking. When the coals are covered with gray ash, carefully move them to the sides of the grill; position a drip pan in the center. Put cooking rack in
• place. Place the hens on their side on the rack over the drip pan. Grill, covered, turning once, until the juice from the thigh runs clear, 25 minutes.