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.
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Table of Contents
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.
- Preheat the smoker.
- Pat the hens dry.
- Drizzle the hens with olive oil.
- Sprinkle spices throughout and rub the spices into the skin.
- Place the hens on the smoker and smoke.
Smoker Temperature
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.
What Flavor of Wood/Pellets to Use
The choice of wood for smoking can greatly influence the flavor profile of the meat. Different types of wood impart distinct flavors, ranging from mild and sweet to strong. I love use the Traeger Signature Blend or apple. Here are some options:
- Apple: Provides a mild and slightly sweet flavor that pairs wonderfully with poultry. It adds a delicate smokiness without overpowering the natural taste.
- Cherry: Similar to apple, cherry offers a subtle fruity and sweet aroma.
- Pecan: Delivers a rich and nutty flavor, adding a deeper dimension to the taste.
- Hickory: A classic choice for smoking meats, including poultry. It has a strong and hearty flavor that works well.
- Maple: Infuses the hens with a slightly sweet and smoky taste, making it another excellent option for smoking.
- Oak: A versatile wood that imparts a balanced, medium-level smokiness, allowing the natural flavors of the hens to shine through.
Cook Time/How Long to Cook
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.
How to Know When the Hens Are Done
To ensure the hens are fully cooked and safe to eat, you should use a meat thermometer to check their internal temperature. See notes above.
Allow the Hens to Rest
Resting allows the meat's juices to redistribute, ensuring a more tender and moist end result.
- Juice Redistribution: When meat is exposed to heat during smoking, the juices move towards the center of the meat. Allowing the hens to rest after smoking gives the juices time to redistribute back throughout the meat, resulting in a more evenly moist and flavorful end product.
- Tenderization: Resting allows the proteins in the meat to relax and continue to cook gently even after the smoking process. This further tenderizes the hens and makes the meat more succulent and easier to eat.
- Improved Texture: Resting helps the meat fibers relax, making the texture more pleasing and less chewy.
- Better Flavor: It allows the flavors to settle and meld, enhancing the overall taste of the meat.
How to Store
You can store them fully cooked in the fridge covered and sealed for 3-4 days.
How to Reheat
You can reheat leftovers in the oven or air fryer at 350 degrees until warm.
Freezer Tips
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 Filet Mignon
Smoked Ribeye
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Traeger Smoked Whole Chicken
Traeger Pulled Pork (Shoulder Butt)
Thanksgiving Chicken
Bone-In or Boneless Garlic Prime Rib
Pair With These Side Dishes
Smothered Potatoes and Onions
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.
Smoked Cornish Hens
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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.
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.
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.