Orange-Ginger Big Easy Game Hens

These orange-ginger Big Easy game hens are delicious. They were made in Char-Broil’s Big Easy oil-less turkey fryer and came out crispy on the outside and juicy on the inside. It was truly easy! And this orange-ginger glaze kicks them up a notch. First, we rubbed the hens with a dry rub and then stuffed them with some citrus:

Next, after tying the legs together, we hung them from rib hooks in the basket of the Big Easy and lowered them in there to cook:

This is what they look like inside the Big Easy – getting nice and brown:

Hot out of the cooker – crispy on the outside and juicy on the inside:

After glazing with the orange-ginger glaze, the hen was cut in half and served with steamed baby bok choy and jasmine rice.  Very tasty!


Orange-Ginger Big Easy Game Hens

Rating: 41

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 2-4

Serving Size: -



These Cornish Game Hens are crisp and sweet on the outside and juicy on the inside.


    For the Glaze (make this before preparing and cooking the hens)
  • 1 1/2 cups sugar
  • 2 cups red wine vinegar
  • 1 tablespoon chopped garlic
  • 1/2 tablespoon chopped ginger
  • 1/2 tablespoon toasted coriander
  • 2 cups orange juice
  • For the Rub
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry sage
  • 1/2 teaspoon dry thyme
  • salt and pepper to taste
  • 2 Cornish game hens
  • Oil to rub on hens (vegetable, canola, etc)
  • One small orange, cut in half (or whole lemon or lime) to stuff inside hens. If you use lemons or limes, poke with a fork to make holes all over the citrus. This helps to release the juice and flavor as the hens cook. (Try in other poultry recipes, too). It adds great flavor.


    For the Glaze
  1. In a medium-sized sauce pan, mix the sugar, red wine vinegar, garlic, ginger and coriander.
  2. Set on stove over medium-high heat.
  3. Whisk together a few times, bring to boil, turn down heat and reduce (about half or original liquid amount) until large bubbles start to appear (about 30-40 minutes).
  4. Add in the orange juice
  5. Simmer and reduce again for another 30-40 minutes until a thin syrup-like consistency appears. Large bubbles will appear again.
  6. Take off heat and let cool.
  7. Rub
  8. In a small bowl, mix all of the dry ingredients together.
  9. Hens
  10. In a large bowl, coat the hens with oil. Season the inside with salt, pepper and citrus.
  11. Lightly season the outside with the rub.
  12. Tie legs together with butcher twine and then hang from rib hooks, breasts facing out (as pictured in photo) or you can simply place them at the bottom of the wire basket in the Big Easy.
  13. Cook until done (165F) - about one hour.
  14. Serve whole, or cut in half
  15. Brush with orange ginger glaze


Serving suggestion: Serve with jasmine rice and steamed baby bok choy.

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  1. There are some typos in the recipe

  2. I have the Electric 2-in-1 smoker. What temp did you cook these at?

    • Thom – These were cooked in the gas powered Big Easy Oil-less turkey fryer. There is just an on/off. You want to make sure you cook any poultry to 165F internal temp though. If you are making this recipe in the electric Big Easy, I would suggest a power setting of 12-15 depending on outside weather conditions. At level 14/15, you will be cooking at around the same temperature as the gas version of this cooker. Let us know if you have any other questions!


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