Ingredients:

½ cup lime juice
½ cup lemon juice
1/3 tsp orange juice
1 tbsp splenda
1 cup tequila
1/3 medium onion, minced fine
¼ cup olive oil
2 tbsp worchestershire sauce
1 whole jalapeno, seeded and minced fine
2 cornish game hens

Directions:

I like to put everything but the hens in a blender, and whiz everything up (wash hands after handling jalapeno) . Put the hens in a nonreactive container just big enough to hold them. Pour the marinade over the hens, turn them once or twice to make sure that the hens are coated, and make sure some marinade gets inside the body cavities. Stick the whole thing in the fridge for at least  3 or 4 hours, and all day won't hurt a bit.

A couple of hours before dinnertime, get the grill going. Smoke according to the directions for indirect cooking, basting  every 30 minutes or so with the marinade, for about  2 ½ hours until their leg joints move freely. An instant-read thermometer inserted into the thickest part of the meat ( but not touching the bone) should register 180F-185F (85C). Remove the birds from the grill and allow them to sit for 5-10 minutes before carving.

While those birds are resting, bring the marinade to a boil, and boil it hard for at least 3 to 4 minutes. Thicken it a little with your guar or xanthan shaker, if you like, and serve as a sauce with the hens.

Carbohydrates: 16 grams (2 servings)
Protein: 59 grams