Smoked Cornish Game Hens-Chicken

Smoked Cornish Game Hens / Small Chickens

Cornish hens smoke beautifully because of their small size and delicate meat. They absorb flavor quickly and cook faster than full-size chickens.

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Ingredients

For the Hens

• 2 Cornish game hens (450–700 g each) or 1–2 small chickens

• 2 tbsp olive oil or melted butter

• 1 tsp salt (or more to taste)

• 1 tsp black pepper

• 2 tsp paprika (sweet or smoked)

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp brown sugar (optional, helps browning)

For Inside the Cavity (Optional)

• 1 lemon, cut into wedges

• 4–6 garlic cloves

• Fresh rosemary or thyme sprigs

• 1 small onion, quartered

Wood Choices

Use any of the following woods:

• Apple (sweet, mild)

• Cherry (reddish color, fruity)

• Hickory (stronger smoke)

• Maple (sweet, mild)

• Oak (balanced, traditional)

Apple or cherry is best for game hens.

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Instructions

1. Prepare the hens

1. Remove hens from packaging and pat very dry with paper towels.

2. Tuck wings behind the back (so they don’t burn).

3. Rub hens all over with olive oil or melted butter.

4. Mix all seasonings in a bowl, then coat the hens generously inside and out.

5. Stuff the cavity with lemon, garlic, and herbs if desired.

Tip: Dry skin = better smoke adhesion and crisper finish.

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2. Preheat smoker

• Preheat smoker to 225–250°F (107–121°C).

• Add your wood chips/chunks.

• Place a drip pan underneath if possible.

Low and slow is ideal for juicy hens.

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3. Smoke the hens

1. Place hens breast-side up on the smoker grate.

2. Smoke at 225–250°F for:

   • Cornish hens: 1.5 to 2 hours

   • Small chickens: 2.5 to 3 hours

Target internal temperature: 165°F (74°C) in the breast, 175°F (79°C) in the thigh.

Tip: Rotate hens halfway through for even color.

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4. Crisp the skin (optional but recommended)

For restaurant-quality skin:

• Increase smoker heat to 325–350°F (163–177°C) for the last 15–20 minutes,
  OR

• Transfer hens to a hot oven (425°F / 220°C) for 5–10 minutes.

This crisps the skin without drying the meat.

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5. Rest and serve

Remove hens from smoker and rest 10 minutes before cutting or serving whole.

Serve with:

• Smoked potatoes

• Roasted vegetables

• Cornbread

• BBQ beans

• Lemon butter

• Garlic herb sauce

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Flavor Variations

1. Sweet BBQ Smoked Hens

Add to rub:

• 1 tbsp brown sugar

• 1 tsp chili powder

Glaze in the last 10 minutes with:

• BBQ sauce + honey

2. Lemon-Herb Smoked Hens

Season with:

• Lemon zest

• Extra thyme & rosemary
  Finish with a lemon-butter drizzle.

3. Cajun Smoked Hens

Use:

• Cajun seasoning

• Smoked paprika

• Cayenne powder
  Serve with dirty rice.

4. Asian Soy-Ginger Smoked Hens

Marinate in:

• Soy sauce

• Ginger

• Garlic

• Honey

• Rice vinegar

Smoke with apple wood and brush with teriyaki.

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Optional Brine (For Extra Juiciness)

Simple 4-Hour Brine

• 6 cups water

• 1/3 cup salt

• 1/4 cup sugar

• 6 garlic cloves

• 1 bay leaf

• 1 tsp peppercorns

Brine hens 4–6 hours, rinse, pat dry, then season.
This makes the meat incredibly moist.

This recipe go along nicely with a variety of grilled vegetables and a cold pasta salad. Try this smoked chicken recipe .....

Smoked Chicken Recipe Ingredients

• Three pints water
• One pint apple juice
• One-third cup canning salt
• Two tablespoons sugar
• 1 tablespoon onion powder
• 1 tablespoon dill weed, dry
• 1 teaspoon chopped garlic
• 1 teaspoon black pepper
• game hen / chicken
  

Smoked Chicken Recipe INSTRUCTIONS
Combine the brine ingredients and bring to a boil. Remove the brine from the heat and chill down to 36 to 40 degrees Fahrenheit.

Prepare the game hens by cutting along each side of the backbone, removing it from the carcass. Push down on the breast to flatten, and then remove the ribs if you like.
Marinate the game hens in the fridge overnight. Remove the birds from the brine and pat dry with paper towels.
Smoke the Cornish game hens at 225 degrees Fahrenheit for 3 to 4 hours, or until the thigh temperature reaches 175 degrees. Allow the birds to rest for half an hour after smoking before splitting through the breasts and serving.

Optionally, the game hens can be indirect grilled, or grilled over medium low heat 45 to 75 minutes, or until 175 degrees is reached. The smoked chicken recipe is ready to serve...nice ! Enjoy it !
smoked-cornish-game-hens-chicken

VIDEO:

Tea Smoked Chicken

Tea-Smoked Chicken (Traditional Chinese Method)

Ingredients

For the Chicken

• 1 whole chicken (about 1.2–1.5 kg), or 6–8 bone-in thighs

• 1 tbsp salt

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce (for color)

• 1 tbsp rice vinegar or lemon juice

• 1 tbsp Shaoxing wine (optional but recommended)

• 1 tbsp honey or brown sugar

• 1 tsp five-spice powder

• 1/2 tsp white pepper

• 4–5 slices fresh ginger

• 3 cloves garlic, crushed

• 2 green onions, roughly chopped

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Tea-Smoking Mixture (A MUST)

• 1/2 cup black tea leaves (or green tea, jasmine tea, or oolong)

• 1/2 cup uncooked rice

• 1/2 cup brown sugar

• 2 tbsp dried orange peel (optional but traditional)

• 1–2 star anise (optional)

• A small piece of cinnamon stick (optional)

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Instructions

1. Marinate the chicken (This develops deep flavor)

1. Pat chicken dry.

2. In a bowl, mix:

   • Salt

   • Light soy sauce

   • Dark soy sauce

   • Vinegar

   • Shaoxing wine

   • Honey

   • Five-spice

   • White pepper

3. Rub mixture all over chicken, including inside the cavity if using a whole bird.

4. Add ginger, garlic, and green onions to the bowl or inside the cavity.

5. Cover and refrigerate at least 3 hours, preferably overnight for maximum flavor.

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2. Steam the chicken

This ensures tenderness before smoking.

1. Bring water to a boil in a large steamer or wok with a steaming rack.

2. Place chicken on the rack.

3. Steam for:

   • Whole chicken: 35–40 minutes

   • Chicken pieces: 20–25 minutes

4. Remove and let rest 10 minutes.

5. Pat dry VERY well—dry skin smokes better and becomes glossy.

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3. Prepare the tea-smoking mixture

In the bottom of a wok or heavy pot, mix:

• Rice

• Brown sugar

• Tea leaves

• Orange peel

• Star anise

• Cinnamon

Spread evenly in the center.

The sugar melts → caramelizes → creates fragrant smoke that fuses with tea and spices.

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4. Smoke the chicken

1. Line the inside of the wok with foil for easy cleanup.

2. Place the tea mixture directly on the foil.

3. Position a wire rack above the mixture.

4. Put the chicken on top of the rack.

Start smoking:

1. Heat wok over medium heat until smoke begins to rise (3–5 minutes).

2. Once smoking, reduce heat to low.

3. Cover tightly and smoke for:

   • Whole chicken: 20–25 minutes

   • Pieces: 12–15 minutes

Do NOT open the lid during smoking or the smoke will escape.

The chicken will turn a deep bronze, caramel-like color.

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5. Rest and serve

1. Remove chicken and let rest 10 minutes.

2. Chop or slice as desired.

3. Serve with:

   • Steamed rice

   • Soy dipping sauce

   • Garlic-chili oil

   • Cucumber slices

   • Pickled vegetables

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Dipping Sauce (Perfect Pairing)

Mix together:

• 2 tbsp soy sauce

• 1 tbsp black vinegar or rice vinegar

• 1 tsp sugar

• 1 tsp sesame oil

• 1 tsp chili oil

• 1 minced garlic clove

This adds brightness and balances the smoky flavor.

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Tips for Success

✔ Keep the chicken dry

Moisture stops smoke flavor from sticking to the skin.

✔ Whole chicken holds smoke flavor better

But thighs or drumsticks work beautifully too.

✔ Control smoke level

Too high heat = bitter smoke.
Low, steady smoke = sweet, fragrant tea aroma.

✔ Use foil

Makes cleanup 100× easier.

✔ Don’t skip steaming

Steaming cooks the meat evenly and keeps it juicy under the smoke.

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Variations

Sweet Honey Tea-Smoked Chicken

Add:

• 1 extra tbsp honey

• Replace black tea with jasmine tea
  The result: glossy, floral, slightly sweet.

Spicy Sichuan Tea-Smoked Chicken

Add:

• 1 tbsp Sichuan peppercorn

• 1–2 dried chilies to smoking mixture

Oolong-Chinese BBQ Version

After smoking, brush with hoisin + honey and bake 10 minutes.

Ingredients:

* 1 2-2 1/2 pound chicken
* 1/2 cup china black tea leaves
* 2 tablespoons brown sugar, packed
* 2 tablespoons rice wine
* 2 scallions
* 1 tablespoon fresh ginger root peeled and minced
* 2 teaspoons salt
* 1 1/2 teaspoons Szechwan peppercorns, crushed
* Sesame oil

Preparation:
Combine wine, salt, brown sugar, and peppercorns in a large bowl. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and ginger root to bowl.
Place chicken in bowl and rub the mixture all over the chicken inside and out. Let marinate in the refrigerator overnight. Prepare smoker. Remove chicken from marinade, placing scallions and ginger root inside. When the smoker is up to temperature (about 250 degrees F.) place chicken inside and place 1/4 of the tea leaves on the embers. Let smoke. Add tea leave 1/4 at a time every hour. Remove chicken from the smoker when a thermometer in the thickest part of the chicken breast reads 170 degrees. Brush the surface of the chicken with sesame oil cut into serving pieces and the smoked chicken recipe is ready to serve.

VIDEO: