Are you in search of an impressive recipe that will wow your guests? These smoked Cornish hens with pomegranate glaze will do the trick! Our recipe combines the smoky flavor of the hens with the sweet and tangy pomegranate glaze. Serve them up for special occasions, family dinners, or during the holidays.

Are Cornish hens similar to chickens?

Yes, Cornish hens are similar to chickens. In fact, they are actually a breed of chicken, but smaller in size. They have a tender texture and a flavor much like chicken, though each hen, depending on size, is single-serve.

How long does it take to smoke a Cornish hen at 275 degrees?

It will take roughly 45-55 minutes to cook a Cornish hen at 275 degrees F. Aim for a doneness temperature of 165, with a carry-over (resting) temperature of 170.

Best woods for smoked Cornish hens

Because Cornish hens are so small and are quite permeable, it is best to go with a mild fruit wood or wood pells like apple, peach, or cherry.

Ingredients

• 4 thawed Cornish hens, about 1 1/2-2 pounds each
• Peeled garlic
• Olive oil (increase amount as needed)
• Salt and black pepper
• Onion powder
• Fresh thyme
• Real maple syrup
• Fresh-squeezed orange juice
• Pomegranate molasses
• Cinnamon
• Powdered cloves
• Butter
• Pomegranate seeds

How to make smoked Cornish hens

• Trim loose bits of skin from the Cornish hens. Check cavity for giblets and remove. Save to use in a dressing, or discard. Pat the hens dry with paper towels and secure the legs with butcher’s twine.
• Crush the peeled garlic and salt together in a mortar and pestle to form a paste. Next, stir in the olive oil, black pepper, onion powder, and fresh thyme. Add 1-2 teaspoons more olive oil if the mixture is too thick.
• Slather equal amounts of garlic mixture on each hen, making sure to get some under the skin.
• Place the hens in a large baking dish, cover with plastic, and place in the refrigerator for 2 hours.

Smoking

• Remove Cornish hens from the fridge and let them stand at room temperature for 20 minutes.
• Prepare your smoker or pellet smoker for 275 degrees. Add your choice of wood about 5 minutes before the hens go on.
• Place the hens on the grill grates, breast side up, close the lid, and let them cook.

The glaze

• In a small saucepan, lightly simmer maple syrup, orange juice, pomegranate syrup, cinnamon, cloves, salt, and black pepper over medium-low heat for 3-4 minutes. Stir often.
• Remove pan from heat, and stir in butter.
• Cover and keep warm.
• Once the Cornish hens reach an internal temperature of 155 degrees F, it’s time to apply the glaze.
• Transfer them to a large aluminum foil pan and pour half of the glaze over the top of them, reserving the other half for serving.
• Close the lid and cook the hens until they reach 165-170 degrees in multiple spots; remove them from the grill. Let the hens rest for 10 minutes.

Serving

• Transfer the Cornish hens to a large serving platter.
• Reheat the reserved glaze until warmed through.
• Pour the glaze over the hens and garnish with pomegranate seeds and fresh thyme sprigs. You can also add sliced oranges for a festive flair.
• Serve immediately.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325-degree oven.

Perfect pairings

• Garlic Mashed Potatoes
• Grilled Eggplant with Yogurt Sauce
• The Best Grilled and Smoked Vegetables
• Smoked Au Gratin Potatoes

Print

Smoked Cornish Hens with Pomegranate Glaze

Our recipe combines the smoky flavor of the hens with the sweet and tangy pomegranate glaze. Serve them up for special occasions, family dinners, or during the holidays.

Course Main Course

Cuisine American BBQ

Keyword Smoked Cornish Hens

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 584kcal

Equipment

• butcher's twine
• 1 large aluminum foil pan

Ingredients

• 4 thawed Cornish hens, about 1 1/2-2 pounds each
• 5 cloves garlic, peeled
• 2 1/2 teaspoons salt
• 2 tablespoons olive oil (increase amount as needed)
• 1 1/2 teaspoon black pepper
• 1 1/4 teaspoon onion powder
• 1 tablespoon fresh thyme
• 1/2 cup real maple syrup
• 1/4 cup fresh orange juice
• 1/4 cup pomegranate molasses
• 1/8 teaspoon cinnamon
• pinch each of powdered cloves, salt, and black pepper
• 2 tablespoons butter
• 1/2 cup pomegranate seeds (garnish)
• Fresh thyme sprigs (garnish)

Instructions

• Trim loose bits of skin from the Cornish hens. Check cavity for giblets and remove. Save to use in a dressing, or discard. Blot the hens dry with paper towels and secure the legs with butcher’s twine.
• Crush the peeled garlic and salt together in a mortar and pestle to form a paste. Next, stir in the olive oil, black pepper, onion powder, and fresh thyme. Add 1-2 teaspoons more olive oil if the mixture is too thick.
• Slather equal amounts of garlic mixture on each hen, making sure to get some under the skin.
• Place the hens in a large baking dish, cover with plastic, and place in the refrigerator for 2 hours.
• Remove Cornish hens from the fridge and let them stand at room temperature for 20 minutes.
• Prepare your smoker or pellet grill for 275 degrees. Add your choice of wood about 5 minutes before the hens go on.
• Place the hens on the grate, breast side up, close the lid, and let them cook.
• In a small saucepan, lightly simmer maple syrup, orange juice, pomegranate syrup, cinnamon, cloves, salt, and black pepper over medium-low heat for 3-4 minutes. Stir often.
• Remove pan from heat, and stir in butter. Cover and keep warm.
• Once the Cornish hens reach an internal temperature of 155 degrees F, it’s time to apply the glaze.
• Transfer them to a large aluminum foil pan and pour half of the glaze over the top of them, reserving the other half for serving.
• Close the lid and cook the hens until they reach 165-170 degrees in multiple spots; remove them from the grill. Let the hens rest for 10 minutes.
• Transfer the Cornish hens to a large serving platter.
• Reheat the reserved glaze until warmed through. Pour it over the hens and garnish with pomegranate seeds and fresh thyme sprigs. You can also add sliced oranges for a festive flair. Serve immediately.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325-degree oven.

Nutrition

Calories: 584kcal | Carbohydrates: 21g | Protein: 39g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 227mg | Sodium: 827mg | Potassium: 634mg | Fiber: 1g | Sugar: 17g | Vitamin A: 409IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg

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