Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Set up grill for indirect cooking: For gas grill, preheat all burners on high. Turn one burner off; place food over “off” burner. Reset remaining burner(s) to medium. Close lid. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium.
Combine orange juice concentrate, vinegar, brown sugar, chopped onion, rosemary and 1/4 teaspoon salt in a medium saucepan. Bring to a boil. Cook 5 to 8 minutes or until slightly thickened. Set aside.
Rinse hens and pat dry. Lightly salt and pepper inside of hens. Secure wings to hens and tie legs together with string, if desired. Sprinkle hens evenly with remaining 1/2 teaspoon salt and pepper.
Place hens (not touching) over indirect heat on grill. Grill hens, covered, 35 minutes. Baste hens with glaze. Grill, covered, 15 to 25 minutes longer or until done (internal temp 180ºF). Let stand 5 minutes before serving.