I brined a couple of game hens in Oakridge BBQ Game Changer for about 5 hours. They were rinsed off,
dried and then given a light coat of Hellman’s Mayo with Olive Oil. I then seasoned them with Magic.
The sweet taters were coated with garlic EVOO and then seasoned with Little Louies.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Crispy%20Game%20Hens%20on%20the%20SRG/DSC_7211_zps16184b19.jpg)
I heated the SRG on high with cherry pellets. The hens and taters ready to go into the fire.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Crispy%20Game%20Hens%20on%20the%20SRG/DSC_7215_zps7b6fe36d.jpg)
Hens are done! Crispier than I like but my wife (who must be related to another member’s wife on here
![Wink ;)](https://letstalkbbq.com/Smileys/akyhne/wink.gif)
)
loves her blackened chicken skin.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Crispy%20Game%20Hens%20on%20the%20SRG/DSC_7219_zps17b19494.jpg)
Taters are almost done so I added a couple ears of corn to the mix.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Crispy%20Game%20Hens%20on%20the%20SRG/DSC_7222_zpsde0d010a.jpg)
Here’s my plate!
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Crispy%20Game%20Hens%20on%20the%20SRG/DSC_7225_zpsed53d7b8.jpg)
Skin may have been real dark but it was good! The birds were definitely juicy and tender. Sweet taters
were awesome especially after adding a little Penzeys cinnamon sugar to the mix.