Grilled Cornish Hens with Salsa Verde - Andrew Zimmern

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 tablespoons fresh lemon juice
• 1 tablespoon kosher salt
• 1 tablespoon light brown sugar
• 1 lemon, thinly sliced
• 8 small rosemary sprigs
• 8 thyme sprigs
• 8 tarragon sprigs
• 4 garlic cloves, crushed
• Four 1 1/2-pound Cornish hens, halved
• Freshly ground white pepper
• 1 large jalapeño
• 2 cups lightly packed parsley leaves
• 1/2 cup lightly packed basil leaves
• 1/4 cup capers, rinsed and drained
• 3 tablespoons fresh lemon juice
• 1 tablespoon lightly packed oregano leaves
• 8 anchovy fillets in oil, drained
• 6 cornichons
• 2 garlic cloves
• 1 cup extra-virgin olive oil
• Kosher salt