PREPARATION:

1. Remove giblets from cavities of hens; reserve for another use. Split hens in half on cutting board with sharp knife or poultry shears, cutting through breastbones and backbones. Rinse hens with cold water; pat dry with paper towels. Place hen halves in large resealable food storage bag.
2. Combine juice and garlic in small bowl; pour over hens in bag. Seal bag tightly, turning to coat. Marinate in refrigerator 30 minutes.
3. Meanwhile, prepare grill for direct grilling over medium-hot heat.
4. Drain hens; discard marinade. Place hens, skin sides up, on grid. Grill hens, on covered grill, over medium-hot coals 20 minutes.
5. Meanwhile, combine marmalade, mustard and ginger in small bowl. Brush one-half of marmalade mixture evenly over hens. Grill, covered, 10 minutes. Brush with remaining mixture. Grill, covered, 5 to 10 minutes more until fork can be inserted into hens with ease and juices run clear, not pink. Serve immediately.