In a large bowl, combine the cilantro, parsley, jalapeño pepper, one tablespoon of garlic, olive oil, and lemon juice (for the pesto rub). Stir well and set aside.
Place hens on a wire rack with a drip pan underneath. Rub hens thoroughly with pesto rub. Cover with plastic wrap and place in the refrigerator for 2 hours. Preheat your grill for 275 F.
In a large saucepan, add butter and stir until melted. Add onions, one tablespoon of garlic and sauté until tender. Add ketchup, Worcestershire sauce, brown sugar, molasses, orange juice and liquid smoke. Let simmer for 20 to 25 minutes, stirring occasionally. Once glaze has slightly thickened, remove from heat. Add apple cider vinegar and Tabasco sauce. Season with salt and pepper to taste.
Remove hens from the refrigerator. Place hens on grill skin side down. Cover grill and cook for 30-35 minutes. Turn the hens over and grill for 15 to 20 minutes or until hens are golden brown or test done about 175 F.
Using a sauce brush, start brushing the hens with barbecue glaze. Remove hens from grill and place on a serving platter. Let rest 5 minutes before serving.