Smoked Wild Game Guinea Hens with Honey Garlic Glaze on the Pit Boss Tabletop Portable Pellet Grill!

guinea hens

🥗Healthier: chicken

💰Cheaper: cornish hens

Chicken is more widely available and affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee offers a rich flavor without dairy.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

Rinse and pat dry the guinea fowls.

Season the guinea fowls with Pit Boss Memphis barbecue rub, ensuring even coverage.

Spray the tops of the guinea fowls with cooking spray for crispy skin.

Tie the legs together with butcher's twine and tuck the wings back to prevent burning.

Preheat the Pit Boss portable tabletop pellet grill to 250-275°F (121-135°C).

Place the guinea fowls on the smoker and close the lid.

Make a glaze by heating olive oil and adding 6 cloves of garlic until fragrant.

Add 1/3 cup hot honey, 1/4 cup chicken broth, 2 tablespoons apple cider vinegar, and 1 tablespoon soy sauce to the garlic and whisk together.

Bring the glaze to a boil and simmer for 3-4 minutes until thickened.

After about 1 hour and 45 minutes, check the internal temperature of the guinea fowls (should be around 155°F).

Brush the glaze onto the guinea fowls and increase the smoker temperature to 350°F (177°C).

Cook for an additional 25 minutes until done and the internal temperature reaches 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens