Let me save you from the heartbreak of dry, flavorless chicken, because I’ve been there too. If smoking a whole bird feels intimidating, let me tell you, Cornish hens are the perfect place to start. I’ve been sharing my recipes for over a decade, so when I say this method works, I mean it. These little hens soak up the smoke beautifully, cook evenly, and come out juicy every time. I’ve tested all the shortcuts, the temps, and the resting time so you don’t have to stress.
This Smoked Cornish Hens recipe provides the ultimate combination of tender and juicy meat infused with the enticing flavors of wood. This mouthwatering dish is seasoned to perfection using a homemade rub and works wonderfully for any spread. You can use any smoker or Traeger pellet grill.
You will also love my Cornish Hens Recipe for baked and Slow Cooker Crockpot Cornish Hens.
What are Cornish Game Hens?
They are a small breed of chicken that originated in Cornwall, England. They are not game birds but rather a specific crossbreed of chickens. The typical Cornish hen is a young female chicken that weighs around 1-2 pounds and is about 4-6 weeks old when processed to eat.
Cornish hens are known for their tender, flavorful meat. They are commonly served on holidays and for special occasions and individual servings. Because of their small size, these are ideal for individual servings, making them perfect for elegant dinners, holiday feasts, or romantic meals for two.
Cornish hens have a flavor similar to that of regular chickens but with some slight differences due to their smaller size and tenderness. Some people describe the taste of Cornish hens as having a subtle sweetness, especially when cooked properly.
How to Season
I like to use my Homemade BBQ Rub recipe to season these. It consists of the following:
- Brown Sweetener or Brown Sugar
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
How to Make Smoked Cornish Hens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Hens. Pat the Cornish hens dry with paper towels to help the skin crisp while smoking. Rub each hen all over with olive oil so the seasoning sticks.
- Season Generously. In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning mix evenly over the hens, coating both the outside and inside cavity generously.
- Preheat the Smoker. Preheat your smoker to 225°F and load it with your favorite wood pellets, like apple or cherry for poultry.
- Smoke the Hens. Place the hens directly on the grill grates, breast side up, and smoke until the thickest part of the breast and thigh registers 165°F on a meat thermometer.
- Rest Before Serving. Remove the hens from the smoker and let them rest for 10 to 15 minutes so the juices redistribute and the meat stays juicy.
- Serve and Enjoy. Serve the hens whole for a dramatic presentation or cut them in half for easier plating.
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Smoked Cornish Hens
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 4 Cornish hens Mine weighed 1 ¼- 1 ½ pounds each.
- 1 tablespoon olive oil Use enough to fully coat the hens.
- 1 ½ tablespoons brown sugar or brown sweetener
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Preheat smoker to 250 degrees.
- Pat hens dry. Remove all of the contents from the inner cavity, if necessary. Most will come already empty.
- Drizzle the hens with olive oil.
- Sprinkle spices throughout and rub the spices into the skin.
- Place the hens on the smoker. Smoke until the hens until they reaches an internal temperature of 165 degrees. Cook time will vary based on the size of your hens.If you like crispy skin, when the chicken reaches 120-130 degrees of internal temperature, adjust the heat on the smoker to 350 degrees and cook the hens until it reaches an internal temperature of 165 degrees.
- You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the hen, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the hens to be sure.
- Allow the hens to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry meat.
Notes
- Feel free to season with any of your favorite rubs.
- Ensure the hens are fully coated with spices. Add additional spices if necessary.
- You will need to let the hens rest for at least 15 minutes prior to slicing. While the chicken rests, moisture is redistributed. back into the meat. If you slice into it immediately, the juice will run out and you will end up with dry meat.
- You can cut the servings in half if planning a smaller spread.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
I like to start at 250 degrees and cook the chicken until it reaches an internal temp of around 120-135 degrees. From here, for crispy skin, I adjust the temperature to 350 degrees until the chicken reaches an internal temperature of 165 degrees.
Apple, cherry, pecan, hickory, maple, and oak will work best. I also like the Traeger Signature Blend for smoking these.
Ultimately, you want to cook the hens for however long it takes for them to reach an internal temperature of 165 degrees. They will likely take an hour and a half to 2 hours to cook.
The most reliable way is with a meat thermometer. Cornish hens are done when the thickest part of the breast and thigh reaches 165°F. Don’t just check one spot, hit both the breast and thigh to make sure everything is cooked through. The skin should be golden brown and slightly crisp from the smoke.
When you pull the hens straight off the smoker or Traeger, the juices are bubbling and moving toward the surface from all that heat. If you cut right in, those juices will spill out onto the cutting board instead of staying inside the meat. Letting them rest (about 10–15 minutes) gives the juices time to settle back into the meat fibers.
You can store them fully cooked in the fridge covered and sealed for 3-4 days.
You can reheat leftovers in the oven or air fryer at 350 degrees until warm.
You can freeze the dish tightly covered and sealed for 2-3 months. Defrost overnight in the fridge.
More Main Dish Recipes
Traeger Smoked Glazed Ham
Smoked Ribeye
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Traeger Smoked Whole Chicken
Traeger Pulled Pork (Shoulder Butt)
Bone-In or Boneless Garlic Prime Rib
Pair With These Side Dishes
Smoked Sweet Potatoes
Smoked Baked Beans
Smoked Asparagus
Southern Green Beans with Bacon
Smoked Baked Potatoes
Traeger Smoked Corn on the Cob
Smoked Cream Cheese
Drizzle these in Yellow Gravy or make gravy using the Cornish hens' drippings and this Gravy From Drippings recipe.
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Tayler says
I made these cornish hens for dinner last night and they were delicious! The smoky flavor was out of this world!
staysnatched says
I'm so glad you enjoyed them.
Shelby says
I've always been curious about making these and now this is my go-to recipe!
staysnatched says
Glad to hear it's a go-to.
Justine says
These were delicious! Every bite was full of flavor, they were tender and juicy - just delightful.
staysnatched says
My favorite way to make them.
Mahy says
This juicy Smoked Cornish Hens recipe is a must for this weekend! Looks so good!
staysnatched says
Perfect for the weekends.
kushigalu says
I would love to try this for dinner this weekend. Looks fantastic. Thanks for the recipe.
Michelle says
These are so elegant to serve, and the smoky flavor is divine
staysnatched says
The best part!
Don says
Did you use water or juice in the water pan in the smoker?
staysnatched says
I don't use one, but either of those would work if you do.