Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Set up grill for indirect cooking: For gas grill, preheat all burners on high. Turn one burner off; place food over “off” burner. Reset remaining burner(s) to medium. Close lid. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium.
Blend all ingredients except bread crumbs and hens in a small bowl. Reserve 3 tablespoons butter mixture; set aside. Stir bread crumbs into remaining mixture.
Rinse hens and pat dry. Secure wings to hens and tie legs together with string, if desired. Carefully loosen skin from breast area of each hen. Spread one-fourth of bread crumb mixture between meat and skin of each hen, replacing skin. Rub hens evenly with reserved butter mixture.
Place hens (not touching) over indirect heat on grill. Grill hens, covered, 50 to 60 minutes or until done (internal temp 180ºF). Let stand 5 minutes before serving.