---------- Recipe via Meal-Master (tm) v8.04
 
      Title: SMALL CHICKENS MARINATED IN TEQUILA AND LIME
 Categories: Chicken
      Yield: 4 Servings
 
      4    Poussins (baby chickens) OR
           -Cornish game hens
    1/2 c  Fresh lime juice
    1/3 c  Golden tequila
    1/4 c  Olive oil
      2 tb Cointreau
      2    Garlic cloves; peel/mince
           Salt and pepper
 
  Remove backbones from chickens. Flatten chickens with
  palm of hand.
  
  In large bowl, combine lime juice, tequila, olive oil,
  Cointreau and garlic. Add chickens and turn to coat.
  Cover and marinate, turning once or twice, up to 2
  hours at room temperature or overnight in
  refrigerator. Return to room temperature before
  cooking.
  
  Remove chickens from marinade and arrange, skin-side
  up, in shallow baking pan. Season with salt and pepper
  to taste.
  
  Bake at 400 degrees on upper rack of oven, basting
  occasionally with marinade, until skin is golden and
  juices from thighs, pierced at their thickest part,
  run pinkish-yellow, 25 to 30 minutes.
  
  Source: Chicago Sun Times, January 19, 1989
 
-----