1 jar Roasted Red Bell Peppers (Drained and Chopped)
4 Peaches (Peeled and Pits Removed)
3 tablespoons Honey
1 teaspoon Orange Zest
1 teaspoon Sea Salt
Remove giblets and necks from the hens. Split each hen in half down the center lengthwise. Remove breast bones, then rinse and pat dry.
In a large bowl, whisk together 4 cups beer, 1 tablespoon rice vinegar, ¼ cup hoisin sauce, 1 tablespoon garlic and 1 teaspoon ginger. Immerse hens, cover and refrigerate for 3 hours, up to overnight, turning a few times.
After hens have marinated the desired amount of time, brush grill rack with 1 tsp. of the oil, then heat to medium-high. Remove hens from the bowl and discard marinade. Place hens on grill, skin side up, and cover with lid. Grill for 15 minutes, then turn and grill for 10–15 minutes more. Grill hens until cooked through and the juices run clear.
Meanwhile, in a large skillet heat the remaining oil over medium heat, then sauté the onions for 5 minutes. Add the remaining garlic and ginger and sauté for 1 minute more. While onions are sautéing, puree bell peppers, peaches, honey, zest, salt, remaining beer and hoisin sauce. Add to the skillet and bring to a slight boil for 5 minutes to reduce slightly. Spoon 1 cup into a small bowl for a baste.
During the last 5 minutes of grilling, brush the hens all over with the baste, then reheat the mixture in the skillet.
To serve, place 2 hen halves onto each of 6 dinner plates, then drizzle the heated sauce over each.