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Make marinade by combining teriyaki sauce, white wine, lemon juice, sriracha sauce and green onions. Cut each hen down the backbone and spread flat. Add hens to bowl or large storage bag and add marinade; refrigerate overnight.
Preheat outdoor grill to a medium-low heat.
Remove hens from marinade and reserve 1/4 cup of liquid. Place hens on grill, skin-side down. Cover and grill for 25-30 minutes. Turn hens and baste with sauce. Cover and grill for additional 25-30 minutes or until internal temperature reaches 180°F.