📝 About This Recipe
Elevate your next backyard gathering with these succulent, applewood-smoked Cornish hens, featuring a perfect balance of smoky depth and sweet maple-bourbon glaze. These petite birds are prized for their tender, delicate meat, which absorbs the aromatic wood smoke far more efficiently than a standard roasting chicken. Finished with a sticky, savory reduction, this dish offers a sophisticated twist on classic American barbecue that is as beautiful to present as it is delicious to eat.
🥗 Ingredients
The Hens
- 2 pieces Cornish Game Hens (thoroughly thawed and patted dry)
- 2 tablespoons Olive Oil (to act as a binder for the rub)
Signature Dry Rub
- 1 tablespoon Kosher Salt
- 1 tablespoon Smoked Paprika (use Spanish pimentón for best flavor)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
Maple-Bourbon Glaze
- 1/2 cup Pure Maple Syrup (Grade A dark preferred)
- 1/4 cup Bourbon (use a mid-shelf variety you enjoy drinking)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Unsalted Butter
👨🍳 Instructions
-
1
Remove the Cornish hens from their packaging and remove any giblets from the cavity. Pat the skin extremely dry with paper towels; dry skin is the secret to achieving a better texture after smoking.
-
2
Using kitchen shears, spatchcock the hens by cutting along both sides of the backbone to remove it. Flip the bird over and press down firmly on the breastbone until it cracks and the hen lies flat. This ensures even cooking and maximum smoke penetration.
-
3
In a small bowl, whisk together the kosher salt, smoked paprika, brown sugar, black pepper, garlic powder, onion powder, thyme, and cayenne to create your dry rub.
-
4
Lightly coat each hen with olive oil, then generously apply the dry rub to all sides, including under the skin of the breast and into the crevices of the legs.
-
5
Preheat your smoker to 250°F (121°C). Use a mild fruitwood like apple or cherry, which complements the delicate flavor of the poultry without overpowering it.
-
6
Place the hens directly on the smoker grates, skin-side up. Close the lid and smoke until the internal temperature of the breast reaches 145°F (63°C), which typically takes about 60 to 75 minutes.
-
7
While the hens are smoking, prepare the glaze. In a small saucepan over medium heat, combine the maple syrup, bourbon, apple cider vinegar, and Dijon mustard.
-
8
Simmer the glaze for 8-10 minutes until it has reduced by about one-third and thickened slightly. Whisk in the butter at the end for a glossy finish, then set aside.
-
9
Once the hens reach 145°F, use a pastry brush to liberally coat them with the maple-bourbon glaze.
-
10
Increase the smoker temperature to 325°F (163°C) or transfer them to a hot grill for the final stage. This higher heat will help set the glaze and crisp the skin.
-
11
Continue cooking for another 15-20 minutes, brushing with more glaze every 5-7 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
-
12
Remove the hens from the smoker and let them rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
-
13
Carve the hens in half along the breastbone and serve immediately, drizzling any remaining warmed glaze over the top.
💡 Chef's Tips
Always use a meat thermometer; Cornish hens are small and can dry out quickly if overcooked by even a few minutes. For the crispiest skin, dry-brine the hens with the salt and spices uncovered in the refrigerator for 4-12 hours before smoking. If you don't have a smoker, you can set up a charcoal grill for indirect heat and add wood chunks to the coals. Avoid using heavy woods like mesquite or hickory, as they can leave a bitter 'ashy' taste on such small birds. If the glaze starts to burn before the meat is done, tent the hens loosely with aluminum foil.
🍽️ Serving Suggestions
Pair with a wild rice pilaf featuring toasted pecans and dried cranberries. Serve alongside grilled asparagus or roasted root vegetables for a balanced plate. A crisp, chilled glass of Chardonnay or a light Pinot Noir complements the smoky-sweet profile beautifully. For a casual vibe, serve with sweet potato fries and a tangy vinegar-based coleslaw. A side of cornbread with honey butter is the perfect vessel for soaking up extra glaze.