Grilled Cornish Game Hens with Lemon, Sumac, and Date Relish

Ingredients

• 10 very thin lemon slices
• ½ cup olive oil
• 5 1 1/4- to 11/2-pound Cornish game hens, cut lengthwise in half, backbone removed
• Date Relish
• 4 garlic cloves
• 2 tablespoons ground sumac*
• 1 cup fresh lemon juice
• + 2 more ingredients
• • 9 cups water
  • ½ cup coarse kosher salt

Combine 9 cups water, 1/2 cup lemon juice, and coarse salt in large nonreactive pot. Stir until salt dissolves. Add hen halves and press to submerge. Refrigerate hens in brine, weighing down with heavy plate if needed, at least 6 hours and up to 1 day. Whisk 1/2 cup lemon juice, oil, and sumac in...

View full recipe at Epicurious