In a food processor, combine basil, parsley, garlic, salt and olive oil. Process until mixture becomes a paste (add additional oil if necessary to reach spreading consistency). Wash the chickens and dry with paper towels, inside and out. Pat the basil paste onto the entire surface of the chicken as well as in the cavity. Place each chicken in a plastic freezer bag, seal, and refrigerate for 24 hours.
Soak hickory chips in water for two hours prior to cooking. Prepare charcoal grill (we use a Weber Kettle) with all of the coals on one side of the grill. When coals are uniformly gray, place the wet hickory chips in a large pile on the grill surface directly over the charcoal. The chickens should be placed away from the charcoal. Cover the grill and leave the vents partially open to promote maximum smoke from the hickory chips. Turn the chickens every fifteen minutes. If the chips are burning too rapidly, moisten them with water. Check the chickens after one hour. When done, the drumstick should move easily and, when pricked, the juices should run clear. 6 servings.