*You can substitute 3 pounds chicken parts (skinned, if desired) for the game hens.
Prep Time
15 minutes
Cook Time
45 minutes
Remove neck and giblets from hens; discard. Wash hens and pat dry. Place 1 hen, breast side down, on cutting board. With kitchen shears or sharp knife, cut along one side of backbone, cutting as close to bone as possible. Cut down other side of backbone; remove backbone. Spread bird open and turn breast side up, pressing to flatten. Repeat with remaining hen.
To keep drumsticks flat, make small slit through skin with point of knife between thigh and breast. Push end of leg through slit. Repeat on other side of bird and with remaining hen. Coat both sides of hens with vegetable cooking spray. Sprinkle with seasoned salt and pepper. Generously brush mustard onto both sides of hens.
Place hens, skin sides up, on oiled grid. Grill over medium-high coals 35 to 45 minutes until meat is no longer pink near bone and juices run clear, turning and basting often with remaining mustard. (Do not baste during last 10 minutes of cooking.) Serve with grilled vegetables, if desired.
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