Prepare a charcoal or gas grill for indirect-heat grilling over medium heat. Meanwhile, carefully remove as much skin as possible from the hens. Season with salt and pepper.
Combine the glaze indredients (mustard through cloves) in a bowl; mix thoroughly.
Cook the hen halves, bone side down, directly over the fire until lightly borwned. Move them to the cooler part of the grill grate; cover. Cook, turning at midpoint, 20 - 25 minutes. Prick a thigh with a fork to check for doneness. If the juices run clear, move the hen halves back over the fire; brush them on both sides with the glaze. Finsish them, turning often, until nicely browned on both sides.
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