Smoked Cornish Hens With Citrus Brine

These brined and smoked Cornish hens are not only tender and juicy but also a snap to make for dinner. A quick, citrus brine gently infuses an extra layer of flavor while guaranteeing a juicy hen when serving.

We regularly make smoked whole chicken and we’ll probably never get tired of it. But it’s a lengthy adventure and requires planning and prepping the chicken at least a day ahead.

Cornish hens are smaller, so they will cook faster, and I only brined them for 2 hours. You can have these at the table in under 4 hours from start to finish.

The brine keeps everything juicy, and using the low temperature ensures that you will always get a moist bird. What’s not to like?

🛒Ingredients

👉Cornish Hens – These small and lean hens are lower in fat and calories than a standard chicken while not sacrificing the flavor at all.

👉Seasoning – We used Greek Freak from Spiceology this time as it goes so well with a citrus brine. Spiceology’s spice blends are some of our all-time favorites as they have responsible practices along with making some of the most killer flavor combinations we’ve tried.

When you open up the jar, you see bright colors and large pieces of the spice blend, so you know it’s fresh and made with the best ingredients possible. Once you start using Spiceology, it’s hard to go back.

👉Wet Brine – Using mostly ingredients you already have in your house, this brine is fantastic for all poultry that you want to smoke. It is a simple but incredibly tasty mix of kosher salt, brown sugar, onions, garlic, lemons, and oranges.

You can also try smoked chicken thighs or smoked turkey thighs using this brine when you want a recipe that is simple and impressive.

🔥Instructions

💧Making the Wet Brine

👉Step 1: Combine all the brine ingredients into a large one-gallon container and stir.

👉Step 2: Place the Cornish hens in a stock pot or container large enough to hold them and the brine. Pour brine over the hens making sure they are completely covered. Allow them to soak for 1-2 hours in the refrigerator.

🍗Smoking the Cornish Hens

👉Step 1: Heat up the smoker to 225-250°F using indirect heat. Once it is heated up, apply the wood of your choice. We used pecan this time.

👉Step 2: Remove the hens from the brine and dry off with paper towels.

👉Step 3: Spray with olive oil spray (either the canned version or using a Mister) and spray all over.

👉Step 4: Sprinkle with the seasoning/rub of your choice.

👉Step 5: Insert the ¼ orange and ¼ lemon into the hen cavity.

👉Step 6: Place the hens straight on the grill grate, breast side down, close the lid, and smoke them until the internal temperature reaches 160-165°F. The 160°F is great as you will tent this for about 10 minutes before serving to allow the juices to settle and it will come up the remaining 5 degrees.

Step 7: Remove lemon and orange before serving.

❗Recipe Tips and Tricks

📌Crispy Skin | If you want your skin to be crispier, don’t brine it. Instead, rinse the hen and pat it dry. Put in the refrigerator for 1-2 hours to dry out and then season it before putting on the smoker. Smoke at a higher temp (275 degrees) and don’t tent it when you take it off of the smoker/grill.

📌Allow Hens to Rest | Just like so many meats coming off of the grill, allowing these to rest for 10 minutes before cutting into them allows the juices to stay in the bird rather than spilling out onto the plate or cutting board. This allows the meat to be juicy instead of dry.

📌Wood Choice | Always think of the wood you are using when getting ready to smoke your meat. Fruit woods like apple and cherry will always be a more mild choice vs hickory or pecan which will give you a more powerful smoky flavor. All of the options are great so choose which ones your family loves. The smoking wood cheat sheet helps guide you through your choices.

📌Smoke to Temp, Not Time | Although this isn’t a long smoke, always cook this to temperature, not time. Start checking the hen at 45-60 minutes using a probe or meat thermometer. It is done when the thermometer reads 160-165°F.

📌No Need to Spatchcock | Butterfly the hen if you want to grill it faster. For smoking, the cooking process takes longer, and keeping the bird whole will ensure it doesn’t dry out.

🧑‍🍳 Storage and Reheating

✅Store the cooled leftovers in a sealed container in the refrigerator for up to 3 days.

✅Reheat the leftovers in the microwave for 1-2 minutes, depending on how much you are reheating. These hens reheat so well and retain moisture even after reheating.

✅You can also reheat smoked Cornish hens in the oven or air fryer, preheated at 350°F. These methods are also good if you want to reheat the whole bird.

Meal Prep

🔸Brine preparation – Prep the brine and set aside in the fridge until you’re ready to use it.

🔸Hen preparation – Clean out the hens and pat them dry. Cover and put in the refrigerator until you are ready to start brining.

🔸Gather ingredients – Always have your seasoning and items you will need to assemble on the counter ready for you to stir, sprinkle, and carry to the smoker.

🔸Prepare equipment – Look for any small things you can prep ahead of time so you aren’t wandering around looking for items when you need them.

Additions and Substitutions

👉BBQ rubs – Change out the rubs to be anything you have in your spice cabinet. There are plenty of store-bought options to try, but making a dry rub at home is another extremely simple option.

We love the all-purpose dry rub for grilling and I always make a larger batch so I have some on hand. This homemade Yukatan dry rub also works great for all poultry, especially if you like Mexican flavors.

👉Garlic flavor – Make this a garlic lover’s version by inserting a few garlic cloves inside the hen cavity. Use thyme and rosemary on the exterior of the bird.

👉Herb variations – Experiment with different herbs like sage, oregano, or marjoram for a change in flavor profile. Fresh herbs can be placed inside the cavity or mixed into a rub.

👉Spice it up: For a spicier version, consider adding cayenne pepper or a bit of hot sauce to your rub or marinade.

👉Glazes and sauces – Brush the hens with a glaze during the last 15-20 minutes of cooking. A honey mustard glaze or a balsamic reduction can add a nice touch of sweetness and tang.

The same thing can be achieved with a nice BBQ sauce like my homemade cherry Bourbon BBQ sauce, Hawaiian BBQ sauce, or a sweet and spicy BBQ sauce.

👉Marinades – This is another great way to flavor the hens. You can try my sweet marinade I used for grilled honey chicken kebabs, as it goes well with all poultry. Feel free to add fresh herbs like thyme, oregano, or rosemary for a different flavor profile.

Coat the hens with marinade on all sides and store them in the fridge, in a large ziplock bag, or a covered dish. Let the hens marinate for at least 4 hours or overnight, turning them occasionally.

🍽️Serving Suggestions

Smoked Cornish hens are one of those dishes you will crave once you give it a taste. Grilled and smoked poultry meat is versatile when it comes to side pairings.

For a traditional BBQ feel, pair your smoked Cornish hens with classic sides like smoked mac and cheese, or these flavorful grilled Bourbon peach baked beans for a delicious twist on classic dishes.

Another great option is corn on the cob grilled in the husk, which brings a sweet and smoky flavor that complements the hens perfectly.

Potatoes are a versatile choice that works well with the rich flavors of smoked Cornish hens. Pair them with smoked baked potatoes and you’ll have one of the most satisfying meals ever!

When I need a faster side, I go for grilled baby potatoes or grilled sweet potato wedges. Everyone loves them and the proof is that I never end up with leftovers!

There’s no need to get fancy. Some easy grilled Balsamic carrots or grilled roasted root vegetables are perfect for feeding a crowd without too much effort.

Offering a heartier salad like this easy pasta salad or a smoked potato salad is also a fabulous choice for a tasty and filling meal.

More Smoked Whole Poultry Recipes

Poultry meat is light and goes well with an impressive variety of herbs, spices, and other seasonings. The smoker makes it irresistible and by trying different flavors and preparation methods, the fun never ends!

Here are some of my favorite recipes for smoking whole birds just to make sure you have all your weekends planned for the following weeks.

🐓Smoked chicken – Let’s start with everyone’s favorite. Affordable and versatile, a whole smoked chicken is super easy to pull off and can be served in so many different ways.

Flattening the bird is an easy method to make sure it cooks faster and more evenly. When you’re in a rush, go for the smoked spatchcock chicken.

🦃Smoked turkey – You’ll love it for larger gatherings and special occasions as it is a fantastic way to feed a crowd.

Just like for chicken, you can go for a simpler smoked whole turkey or the smoked spatchcock turkey which requires a bit more prep but cooks faster.

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