Four to six Cornish hens (3/4 to 1 1/4 lb. each)
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
two big cloves garlic, flattened Two generous Tbs. minced fresh thyme
One generous Tbs. minced fresh rosemary
Two Tbs. fresh lemon juice
Heat a gas grill to high. Using sharp kitchen scissors or maybe poultry shears, take out the backbone of every hen by cutting on each side of it through the ribs. Turn the hens skin side in place on the cutting media and board on the breastbone to flatten. Rinse each hen and pat dry. Spread the hens out flat on a big shallow baking sheet and sprinkle them on each side with pepper and salt. Bend the wingtips under the breasts to defend them from burning.
Pour 1/4 cup of the organic olive oil into a small bowl and then put the garlic, an ample quantity of pepper, and all but one tsp. each one of the thyme and rosemary. Brush the hens liberally on each side with the seasoned oil then add more pepper. Grill the hens skin side down, uncovered, until the skin area builds up nice grill marks (rotate the birds a quarter turn after first three minutes to develop a crosshatch pattern). Turn the hens and sear them on the next side, once again uncovered, aproximatelly four minutes. Sprinkle the skin side with the reserved salt and herbs, close the lid, as well as minimize the heat to medium. Cook until the hens are actually tender throughout and the skin is actually crisp and extremely golden; an instant read thermometer inserted in probably the thickest part of the thigh has to read 180°F, ten to fifteen minutes. Place the hens on a big serving platter. Whisk together the remaining 1/4 cup oil as well as the lemon juice. Serve the hens drizzled with the lemon oil.