Yield: 4 servings
In medium bowl, stir together the onion, oregano, garlic, pepper and lemon juice. Slowly pour in the oil, whisking to blend mixture well; set aside 1/3 c. of marinade for basting. Pour remaining marinade into glass bowl; add hens, refrigerate for 60 minutes, turning once to marinate chicken. Grill, skin side up, for 50 minutes, basting occasionally with marinade. Meat will be done when juices run clear.
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