Smoked Cornish hens are a fun change from the usual chicken dinner. They’re small, tender, and pick up that smoky flavor like a dream. This recipe turns them into something that feels a little fancy without being fussy—great for a weekend dinner or when you want to make things feel special at home.

Two Cornish hens on a pewter plate. — Smoked Cornish Hens

What are Cornish hens?

Cornish hens, also known as Cornish game hens and Rock Cornish game hens, are a small breed of chicken typically weighing no more than two pounds, according to Wikipedia.

They are a cross between Cornish and White Plymouth Rock chickens, resulting in a compact bird that is prized for its tender, flavorful meat. These hens are often sold whole in the freezer section of grocery stores and are popular for serving one or two people since they are small.

These tender birds are typically oven-roasted, but the smoker adds a whole new, easy preparation method that produces a delicious result.

Why You’ll Love This Recipe

Flavorful and Tender Meat: Cornish hens are known for their tender, succulent meat. Smoking them low and slow enhances the tenderness, juiciness, and flavor.
Perfect Portion Size: Each Cornish hen is typically the right size for a single or double serving, which is perfect for smaller holiday celebrations.
Visual Appeal: Smoked Cornish hens, with their golden-brown, crispy skin, make an impressive presentation on the plate.
Customizable: Cornish hens work well with a variety of spices and herbs. The dish is easily customizable to their many taste preferences and wood choices.
Easy cleanup: There is no roasting pan to wash when you smoke hens. The smoker does all of the work.
Easy: Unlike roasting, these birds don’t have to be basted often. The low and slow smoking temperature makes them hands-off during the cooking process.

Ingredients

Cornish game hens: Buy frozen or fresh Cornish hens. Thaw them in the refrigerator for two days.
Paprika: Paprika adds a very mild heat from peppers.
Rosemary: Rosemary has a woodsy flavor with a hint of lemon and pine. It pairs well with poultry.
Sage: This floral flavor is the quintessential spice to use with poultry.
Chili powder: Use this for a little punch of heat. Adjust the quantity to your liking.
Salt: Salt is a must. It tenderizes the meat and enhances the flavors.
Black pepper: Use freshly ground pepper for the best flavor.

How to make them

Drying hens with paper towel. — Photo Credit: Binky’s Culinary Carnival.

Clean the birds of any leftover feathers and trim excess skin or fat.

Pat them dry with a paper towel.

Hens stuffed with vegetables and seasoned with the dry rub. — Photo Credit: Binky’s Culinary Carnival.

Season the cavities with the dry rub.

Fill the cavities with a mixture of celery, onion and carrot, cut into chunks.

Season them with salt and pepper and the dry rub.

Dry rub rubbed into the skins. — Photo Credit: Binky’s Culinary Carnival.

Rub the dry rub into the skin.

If the rub doesn’t seem to be sticking, baste them with a bit of olive oil. And reapply the rub.

Trussed legs together. — Photo Credit: Binky’s Culinary Carnival.

Truss the legs together with kitchen twine. This keeps them from overcooking.

Set up your smoker with wood and water. Preheat to 225°F /110°C. Place the hens, breast side up, onto the smoker or grill racks.

Smoke the birds for 2-3 hours, depending on the size of the hens and your smoker. Smoke them to an internal temperature of 165°F/80°C. Test the temperature with a good-quality meat thermometer placed in the thickest part of the thigh. Be sure that you aren’t hitting a bone when you test the temperature.

What if I Don’t Own a Smoker?

You can still enjoy smoked foods if you don’t own a smoker. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat or vegetable on the side of the grill, away from the direct flame (indirect heat). This is called indirect cooking.

Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Place water and wood chips on the side of the grill where the fire is located. Remember to fill the water if it runs out.

You can also create a similar setup for your oven in a pinch or in the winter.

What Types of Wood are Good?

We prefer fruit woods such as apple or cherry for poultry. The subtle smoke doesn’t overpower the bird’s mild taste. Other woods that can be used are maple, pecan, or hickory, although we find hickory too heavy a smoke.

How to Store Leftovers

Remove the meat from the bones. Wrap it in plastic wrap and place it in an airtight container. An extra layer of plastic will help the meat’s maintain moisture. Store it in the fridge for 3 to 4 days.

For longer storage, freeze the meat double-wrapped for about three months.