Smoked Cornish Hens

A gorgeously smoked Cornish hen with corn on the cob and green beans with sauce on the side

Crisp skin, juicy meat, and a beautiful smokey flavor make these smoked Cornish hens a real treat for special occasions. Plus, individually portioned birds make for a fantastic presentation. They're perfect for a cozy dinner with family or entertaining guests.

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Course: Main Course

Cuisine: American, English

Keyword: chicken, Cornish hen, delicious, easy, smoked

Prep Time: 10

Cook Time: 1 30

Marinating Time: 1

Total Time: 2 40

Servings:

Calories: 478kcal

Author: Imma

Equipment

1 Pellet grill (charcoal or gas grill)

Ingredients

2-4 Cornish hens
olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1½ teaspoons dried thyme
1½ teaspoons dried oregano
1½ teaspoons ground sage
½ tablespoon freshly ground black pepper
1 teaspoon paprika
¼ teaspoon cayenne pepper

Instructions

Prep Cornish Hens

In a bowl, mix garlic powder, onion powder, thyme, oregano, sage, black pepper, salt, paprika, and cayenne pepper until thoroughly combined. Set aside.
Rinse and pat dry your Cornish hens with paper towels. Drizzle with some oil, then salt them.
Generously coat the hens with the spice rub, thoroughly covering every inch. Let them marinate, tightly covered, in the refrigerator for an hour (or up to 24 hours) for the flavors to penetrate.

Pellet Grill Instructions

When ready to smoke, preheat your pellet grill to 225°F (110°C) or follow the manufacturer's instructions. Double-check the hopper to make sure it has enough pellets.
Close your smoker. Smoke for 1½-2 hours, covered, 30-45 minutes per pound or until the internal temperature of your hens reaches 165°F (74℃).
Remove the hens from the smoker and let them rest for 15-20 minutes to distribute the juices evenly.

Grill Instructions

If using a gas grill, create indirect heat with two-zone cooking by lighting the burner on one side and leaving the other unlit. If using a charcoal grill, position the charcoal on one side to create a hot side and a cooler side.
Place a drip pan filled with water or beer on the unlit side of the grill. Preheat it to 225°F (107°C).
Place the seasoned hens on the unlit side of the grill, away from the direct heat.
Place a small packet of aluminum foil filled with wood chips directly on the lit burners or charcoal to generate smoke.
Close the grill's lid and maintain a steady temperature by adjusting the heat as you smoke the hens for 1½-2 hours. The internal temperature should get to 165°F (74°C) in the thighs' thickest part on an instant-read thermometer. Start checking after 1½ hours; use your best judgment.

Notes

Wood choice: For Cornish hens, fruit woods like apple or cherry work well, as they provide a milder smoke flavor.
Resist the urge to peek: Don't open the grill or smoker too often, or it will take the hens longer to smoke. Start checking the Cornish hens' internal temperature after about 90 minutes. Speaking of which...
Monitoring temperature: A meat thermometer is quite useful for keeping track of the internal temperature. Cook time depends on the actual temperature and size of the hen.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition