Instructions: * Note: Vine cuttings are available at some specialty shops and home center stores. Soak dried vine cuttings in water before adding to barbecue fire. Cuttings that are green inside when snapped in two do not need to be soaked.

Rinse hens and pat dry. Split along backbone with shears. Cut away backbone and discard. Open out hens on work surface, skin-side up. With palm of hand, push sharply and hard on breastbones to crack and flatten breasts. Make slit in skin at base of each thigh and tuck end of each drumstick in slit to anchor it.

Place hens in large shallow nonreactive bowl or pan. Put garlic through press onto birds. Sprinkle rosemary, marjoram and generous grindings of pepper on birds and rub seasonings into surface. Layer whole thyme sprigs on and between birds. Pour olive oil over birds and turn to coat. Marinate in refrigerator at least 2 hours, turning occasionally, or overnight.

Remove from refrigerator 20 minutes before cooking. Heat gas grill to medium. Or place coals at sides of grill, leaving center as indirect cooking area. When coals are ashen and glowing, place game hens over indirect heat, skin-side up, and salt to taste. Add rosemary stalks and cuttings to coals.

Grill hens 15 minutes, then turn skin-side down and salt to taste. Add more vine cuttings if needed. Grill hens until cooked through, about 15 more minutes. Move to hottest part of fire during last 5 minutes of cooking to crisp skin. Cut in half to serve.

This recipe yields 8 servings.

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