Mix all marinade
ingredients together in a shallow roasting pan and place the hens, skin side down, in the marinade. Cover and let stand, turning occasionally for about 4 hours.
Remove the hens from the marinade and broil them on a rack about 7 – 9" from the heat for about 15
minutes on each side or until fork tender, basting occasionally with marinade.
When the hens are done, place them on a serving platter and cover to keep warm.
Mix drippings in pan with 1 cup sour cream, 2 tbsp. white wine and bring to almost a boil.
Pour over hens and garnish with lemon slices, parsley and grapes.