📝 About This Recipe
Experience the luxury of individual rotisserie-style birds infused with the deep, soulful aroma of blue wood smoke. These Cornish hens are spatchcocked for maximum surface area, ensuring every inch of skin becomes golden and crisp while the delicate meat stays incredibly succulent. Perfect for an intimate dinner party or a backyard feast, this dish elevates the humble game hen into a gourmet pitmaster masterpiece.
🥗 Ingredients
The Birds
- 2 pieces Cornish Game Hens (roughly 1.25 to 1.5 lbs each, completely thawed)
- 2 tablespoons Olive Oil (used as a binder for the rub)
Signature BBQ Dry Rub
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Smoked Paprika (Spanish pimentón preferred)
- 1 tablespoon Kosher Salt (coarse)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Dried Thyme (rubbed between palms to release oils)
The Mop (Basting Liquid)
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Apple Juice (unsweetened)
- 2 tablespoons Unsalted Butter (melted)
👨🍳 Instructions
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1
Remove the Cornish hens from their packaging and pat them extremely dry with paper towels. Dry skin is the secret to a crispy finish.
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2
Spatchcock the hens: Using sharp kitchen shears, cut along both sides of the backbone to remove it entirely. Flip the bird over and press firmly on the breastbone until it cracks and the hen lies flat.
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3
In a small bowl, whisk together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne, and thyme until well combined.
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4
Lightly coat each hen with olive oil, ensuring you cover the skin and the underside. This acts as a 'glue' for your spice rub.
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5
Generously apply the dry rub to all sides of the hens. Don't be afraid to get under the skin of the breast for maximum flavor penetration.
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6
Preheat your smoker to 275°F (135°C). Use a mild fruitwood like apple or cherry, or a classic hickory for a bolder profile.
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7
Place the hens directly on the smoker grates, skin-side up. Ensure there is at least 2 inches of space between the birds for airflow.
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8
In a small spray bottle or bowl, mix the apple cider vinegar, apple juice, and melted butter to create your 'mop' liquid.
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9
Smoke the hens undisturbed for the first 45 minutes to allow the bark to set.
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10
Lightly spritz or brush the hens with the mop liquid every 20 minutes thereafter to maintain moisture and build color.
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11
Continue smoking until the internal temperature of the thickest part of the breast reaches 160°F (71°C) and the thighs reach 175°F (79°C).
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12
Optional: If you prefer crispier skin, crank the smoker heat to 375°F or finish them under a kitchen broiler for 2-3 minutes at the very end.
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13
Remove the hens from the smoker and transfer to a cutting board. Tent loosely with foil and let them rest for 10 minutes.
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14
Carve each hen in half down the breastbone to serve as individual portions, or serve whole for a dramatic presentation.
💡 Chef's Tips
Always use a digital meat thermometer; Cornish hens are small and can dry out quickly if overcooked. If you have time, apply the dry rub 4 hours in advance and leave the hens uncovered in the fridge for a 'dry brine' effect. Avoid using mesquite wood as it can easily overwhelm the delicate flavor of the small game birds. Make sure your smoker is producing 'thin blue smoke' rather than thick white smoke to avoid a bitter creosote taste.
🍽️ Serving Suggestions
Serve alongside a wild rice pilaf with dried cranberries and toasted pecans. Pair with a crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir. Accompany with grilled asparagus drizzled with a lemon-butter sauce. A side of honey-glazed cornbread is perfect for soaking up any extra juices.