Herbed Hickory-Smoked Cornish Hens

Grill Ingredients:
2 1/2 cups hickory chips

Cornish Hens Ingredients:
3 tablespoons butter or margarine, melted
1 1/2 teaspoons chopped fresh rosemary or dried
1 1/2 teaspoons chopped fresh sage leaves or dried
1 tablespoon dry sherry, if desired
4 Cornish game hens, thawed, giblets removed
2 cloves garlic, cut in half
16 whole sage leaves
Cover hickory chips with water in medium bowl; soak 30 minutes.
Heat one side of gas grill to medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite hot coals. Cover hot coals with hickory chips.
Stir together butter, rosemary, 1 1/2 teaspoons sage and sherry in small bowl; set aside.
Rub skin of game hens with cut garlic. Gently loosen skin over breast of each game hen; place 4 sage leaves under skin. Tie legs together.
Place game hens on grill over drip pan. Baste with butter mixture. Grill for 40 minutes; turn. Baste with butter mixture. Continue grilling until no longer pink (30 to 40 minutes).
Makes 4 servings.