---------- 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
  
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