Smoked Cornish Hens with Crispy Skin
These smoked Cornish hens are brined, spatchcocked, seasoned with chicken rub, and smoked at 225-250°F until juicy, with an optional high-heat finish for crispier skin.
Equipment
- Smoker or pellet grill Holds 225-250 degrees F
- Kitchen shears For spatchcocking hens
- Large brining container For wet brine
- Probe thermometer For checking breast and thigh temperatures
- Drip pan For catching rendered fat
Ingredients
For the Hens
- 4 Cornish hens 1.5-2 pounds each
For the Brine
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 1 tablespoon whole peppercorns optional
- 2 bay leaves optional
- 3 cloves garlic crushed, optional
For Seasoning and Smoking
- 2 tablespoons olive oil or melted butter binder
- 1/4 cup chicken rub paprika, garlic powder, onion powder, brown sugar, black pepper, and cayenne
- apple, cherry, or pecan wood for smoke
Instructions
- Dissolve the kosher salt and sugar in cold water with optional peppercorns, bay leaves, and garlic. Submerge the hens and refrigerate for 2-4 hours.
- Remove the hens from the brine, rinse briefly, and pat the skin completely dry with paper towels.
- Spatchcock each hen by cutting out the backbone with kitchen shears, flipping the bird over, and pressing firmly on the breastbone until it lies flat.
- Brush the hens with olive oil or melted butter, then season all surfaces generously with chicken rub.
- Preheat the smoker to 225-250°F using apple, cherry, or pecan wood, and place a drip pan below the cooking grate.
- Smoke the hens breast-side up for 1.5-2 hours, until the breast reaches 165°F and the thighs reach about 175°F.
- For crispier skin, increase the smoker temperature to 350°F for the final 10-15 minutes.
- Rest briefly, then serve one smoked Cornish hen per person with stuffing, roasted vegetables, wild rice, or a bright herb sauce.
Notes
Spatchcocking helps the breast and thigh finish at the same time. Cook to internal temperature rather than relying only on time: 165°F in the breast and about 175°F in the thigh.