1. If using COVERED CHARCOAL GRILL, open all vents and prepare coals at least 30 minutes before cooking. When coals are medium, using tongs, arrange coals on either end of grill and arrange drip pan, slightly larger than hens, at center in bottom of grill under the grate.
   If using GAS GRILL, preheat to high.
   If grill has 3 HEATING ZONES, turn center off and reduce the heat for the other two to medium.
   If grill has 2 HEATING ZONES, turn one off and reduce the heat for the other one to medium. If grill has no drip pan, place drip pan, slightly larger than hens, on the "off" section in bottom of grill under the grate.
2. In small bowl, combine garlic, herbs, 1 tablespoon oil, lemon juice, salt and pepper. Trim any excess fat from tail end of hens.
3. Using fingers, gently loosen skin from breast of hens on both sides, forming pockets. Gently spoon in herb mixture and spread under skin. Tie legs together. Rub skin with remaining 1 tablespoon oil and season with additional salt and pepper to taste.
4. Place hens breast up on grill over drip pan, on the "off" section. Cover and grill 45 minutes or until meat thermometer inserted in thickest part of thigh registers 180°F. Note: Do not turn hens.

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