Instructions: To make the Garlic-Mint Butter: Place the softened butter in a small bowl. Combine the garlic and salt on a cutting board. Finely chop them and, using the side of the knife, crush the mixture into a paste. Add the paste to the bowl along with the remaining butter ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Working from the cavity end of each hen, run your fingers between the skin and flesh of the breasts and legs to loosen the skin without tearing.

Push half of the butter mixture under the skin and massage from the outside to spread the butter mixture evenly over the breasts and legs. Spread the remaining butter over the entire surface of the hens.

Truss the hens with cotton string. Grill over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 35 to 45 minutes.

Transfer the hens onto a cutting board. Loosely cover with foil and allow to rest for about 5 minutes. Using poultry shears or a sharp knife, remove the strings. Serve immediately.

This recipe yields 4 servings.

Wine Recommendation: A cool Australian chardonnay makes for a dreamy match.

Beer Recommendation: These hens call for an American Pilsener with mild malt flavor.

Comments: A little seasoned butter nestled between the skin and flesh keeps these beauties savory and succulent.

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