Imagine beautiful, golden-brown skin and tender, juicy meat-that's exactly what you get with these show-stopping rotisserie Cornish hens. As they slowly cook on the grill, the smoky flavor infuses into the meat making every bite even more delicious.
Jump to:
Ingredient Notes
One essential step in this process is brining the hens in a simple saltwater solution overnight. This ensures the meat stays tender and juicy as it cooks. It's an easy step that makes a big difference.
See recipe card for quantities.
How to Cook Rotisserie Cornish Hens
Now that we've gathered all the ingredients, it's time to rotisserie those hens. Don't be intimidated by the rotisserie setup it's actually an easy process and doesn't take that long. It's important to follow the step-by-step instructions for setting up your rotisserie.
- Start by brining the hens overnight in a simple saltwater solution to lock in moisture.
- The next day, rinse the hens under cool water, pat them dry with paper towels, and allow them to come to room temperature.
- Truss each hen with kitchen twine to ensure even cooking and retain moisture, then season the cavity and skin generously with your spice blend. Learn How to Truss a Cornish Hen for Rotisserie.
- Carefully slide the one-piece spit rod through each hen, securing them in place with the 4-prong meat forks on each end, so they stay in place as they rotate.
- Next, go to your grill, place the spit rod onto the brackets, and turn on the electronic motor to start the rotation.
- As the hens brown, baste them a few times with the marinade to enhance their flavor and keep them juicy. Then, discard the marinade.
- When they're fully cooked, carefully remove the spit rod from the grill using heat-resistant gloves.
- Gently slide the hens onto a serving platter.
Equipment
For this recipe, I used a charcoal grill and rotisserie tournebroche.
Storage and Reheat
Store
Store any leftovers in an airtight container or a medium to large ziploc bag, and refrigerate for up to 3 days.
Reheat
To reheat, place the hens in a preheated 375°F oven and heat until they're warm.
Top Tips
- Brining the hens overnight in a simple saltwater solution helps them stay juicy. Don't skip this step.
- After rinsing the hens, make sure to pat them completely dry this will ensure the skin gets perfectly crispy as they roast.
- Let the hens come to room temperature before cooking to ensure even roasting.
- Trussing the hens with kitchen twine keeps them compact, helping them cook evenly and stay juicy, and preventing the wings or legs from burning.
- Make sure the hens are tightly secured to the spit rod with the prong forks to prevent wobbling as they rotate.
- Use an instant-read meat thermometer to ensure the hens reach 165°F in the thickest part of the breast. This guarantees they're cooked through but still juicy.
FAQ
Rather than relying solely on cooking times, an instant-read meat thermometer is your best tool for perfectly cooked rotisserie Cornish hens. To check doneness, insert the thermometer into the thickest part of the breast; when it reads 165°F, the hens are ready.
However, if you've trussed the hens tightly, the interior may need a bit more time to fully cook. In that case, it's perfectly fine to transfer them to a preheated 375°F oven and cook until the juices run clear.
What to Serve with Rotisserie Cornish Hens
For a well-rounded dinner, consider pairing with:
- Crispy Oven Roasted Baby Potatoes
- Thanksgiving Cajun Rice Dressing
- Easy Holiday Jiffy Cornbread Dressing
- Easy Peach Arugula Salad
- Sauteed Green Beans
📖 Recipe
Easy Cornish Hens on Rotisserie
Easy Cornish Hens on RotisserieEquipment
- Charcoal grill and essentials for grilling
- Rotisserie Tournebroche
- Large pot for brining
- Kitchen twine
- measuring cup for measuring ingredients for marinade
- Measuring spoons for measuring spices
- Baking sheet for laying hens on after washing
- Paper towels to pat dry and remove moisture from hens
- Basting brush
- Instant read meat thermometer for checking internal temp of hens
Ingredients
Brine
- 6 lbs Cornish hens (4 hens)
- 4 cups water (or fill pot halfway with water)
- ¼ cup kosher salt
The Next Day
- 1 tablespoon avocado oil
- 1 tablespoon kosher salt (plus 2 tsp)
- 4 teaspoon garlic powder
- 4 teaspoon onion powder
- 4 teaspoon smoked paprika
- 2 teaspoon dried thyme
- 2 teaspoon black pepper
Marinade (for basting)
- 4 tablespoon avocado oil
- 2 tablespoon white wine vinegar
- 2 cloves garlic (fresh)
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Brine
- The night before, prepare a simple brine by dissolving ¼ cup kosher salt in 4 cups of water. Submerge the Cornish hens in the brine, cover, and refrigerate overnight.
The Next Day
- Remove the hens from the brine and rinse them under cool water. Pat them dry thoroughly with paper towels, then allow them to come to room temperature for about 30 minutes.
- Use kitchen twine to truss each hen, tying the legs and wings close to the body. Drizzle each hen with avocado oil then massage it into the skin. Generously season the inside cavity and skin of the hens with garlic powder, onion powder, smoked paprika, kosher salt, dried thyme, and pepper.
Set Up the Rotisserie
- Slide the spit rod through the hens, securing them in place with the 4-prong meat forks at each end to hold them firmly during cooking.
- Place the spit rod onto your grill's rotisserie brackets and start the electronic motor. Make sure the rotisserie is rotating smoothly for even cooking.
- Place the spit rod onto your grill's rotisserie brackets and start the electronic motor. Make sure the rotisserie is rotating smoothly for even cooking.
- As the hens cook and their skin begins to brown, baste them a couple of times with the marinade to keep them moist and add flavor.
- For the most accurate results, use an instant-read meat thermometer. Insert the thermometer into the thickest part of the breast. When it reaches 165°F, the hens are done. Carefully remove the spit rod from the grill using heat-resistant gloves. Slide the hens onto a serving platter and let them rest for 5-10 minutes before serving.
- If you've trussed the hens tightly, the inside may need a little more time. If necessary, transfer the hens to a preheated 375°F oven and cook until the juices run clear. Do not overcook.
Video
Notes
-
Brining the hens overnight in a simple saltwater solution helps them stay juicy. Don't skip this step.
-
After rinsing the hens, make sure to pat them completely dry this will ensure the skin gets perfectly crispy as they roast.
-
Let the hens come to room temperature before cooking to ensure even roasting.
-
Trussing the hens with kitchen twine keeps them compact, helping them cook evenly and stay juicy, and preventing the wings or legs from burning.
-
Make sure the hens are tightly secured to the spit rod with the prong forks to prevent wobbling as they rotate.
-
Use an instant-read meat thermometer to ensure the hens reach 165°F in the thickest part of the breast. This guarantees they're cooked through but still juicy.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Thanks for visiting! Please feel free to leave a comment