Simply stuffed with lemon and fresh ginger pieces after setting in the refrigerator overnight, uncovered, to let the skin dry out - that's the secret for crispy skin. I stuffed the breasts under the skin with pesto and tied on some fresh thyme and a pat of butter.
These took an hour and ten minutes for the breast to reach 165f, 170f in the thigh - though I lost some heat when I checked them at 40 minutes to be sure everything was on schedule. They were very moist and flavorful for store-bought Cornish hens. If it had been warmer, I'd have been motivated to baste them to get more color - but it was blowing and snowing - not good for standing beside the gas grill.
I foiled some beets to steam alongside - they didn't cook all the way through, but a quick pass in the microwave finished them. They were so sweet that Dan thought I had put brown sugar in the foil!