Description
A delicious recipe for smoked Cornish hens that are flavorful and juicy.
Ingredients
Scale
- 4 Cornish hens (Mine weighed 1 1/4– 1 1/2 pounds each.)
- 1 tablespoon olive oil (Use enough to fully coat the hens.)
- 1 1/2 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 reach 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
- Always ensure that the hens reach the proper internal temperature for safety.
- The resting period is crucial for juicy meat.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Poultry
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 hen
- Calories: 450
- Sugar: 5g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 130mg