Used this marinade on chicken leg quarters instead of Cornish hens because that is what I had. Next time I would use the juice of both the lime and the lemon along with the rind of each instead of the amount posted.
Based on the other reviews, I dropped the lime zest and added the juice of one lemon. It was actually pretty tasty this way and still moist. Too about 30 minutes on a medium grill. I removed the backbones and just laid flat, turning half way through and basting with remaining sauce.
This was a very easy recipe to make and sounds great. Although the end results for us was not so great. I grilled them on the grill for a little longer than the recommended time but should have allowed another 20 minutes or so. The lemon and lime marinade/basting sauce over was very overpowering for us on the outside of the hens and for some reason the meat was very bland. My wife commented that other than the strong lemon & lime flavor she would have thought I had poached the hens due to the lack of flavor in the meat. They looked wonderful from the start to the finish. They presented well... maybe less citrus and more honey? May try again with some alterations to the recipe.
Followed the direction completely.. Sorry wasn't impressed.
Fantastic...we felt like we were back in Key West! I followed the recipe exactly except that I 'butterflied' the hens, rather than cut them in half (I hate cutting out backbones). I marinaded them a bit longer than the 20 minutes, about 40 minutes or so. They grill up really nice, I did them on my gas grill over low heat and it took about 30-40 minutes for perfection. This recipe is going to the cabin. Thanks Barb :)