Grilled Game Hens with Jalapeno Jelly Glaze

3 Rock Cornish game hens (about 1 1/2 pounds each), thawed if frozen
2 tablespoons butter
1/2 cup jalapeno jelly
1 1/2 tablespoons lime juice

Reserve game hen necks and giblets for other uses, if desired. Using poultry shears or a sharp, heavy knife, cut each game hen in half through backbone and breastbone. Rinse hens and pat dry. In a small pan, combine butter and jelly over medium-high heat; stir until melted. Remove from heat and stir in lime juice. Place hen halves, skin side up, on a grill 4 to 6 inches above a solid bed of medium-hot coals. cook, turning several times and basting with jelly mixture during last 15 minutes, until hens are browned and meat near thighbone is no longer pink, about 30 to 40 minutes; cut to test. Makes 6 servings.