Recipe courtesy of Tennessee Air National Guardsmen
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12 hr 5 min
5 min
12 hr
3 servings



Combine onion, apple cider vinegar and barbecue sauce. Set aside.

Coat hens with oil, dry rub, salt and pepper. Refrigerate overnight.

Cut aluminum cans in half. Fill cans with onion, vinegar and barbecue sauce mixture. Place the cans on a hot grill, and set the hens on top of the cans. Grill for approximately 1 hour.

Brush lightly with barbecue sauce after 1 hour of cooking.

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