Spiced and grilled Poussin are the best way to top out a Monday night!

Poussin are essentially little teeny tiny chickens, about the size of a quail. They are succulent and moist and lend themselves really well to big rockin’ flavours like grown up spices such as chili, cumin and coriander. I find the best way to cook these bad boys is to simply just spatchcock them and either BBQ or grill hard.

One Poussin is plenty for one person but I recommend serving them with grilled baby gem lettuce and houmous.

Serves 2

2 Poussin

for the spice rub

4 tbs oilive oil

2 cloves garlic minced

salt and cracked black pepper (to taste)

1 tps cumin powder

1 tps chili powder

1 tps ginger powder

1 tps paprika

2 tbs white wine vinegar

 

So, to spatchcock the Poussin simply remove the back bone, slip a large and very sharp knife into the cavity edge to the back bone and push right through. Do this on both sides of the back bone and just lift it away, then flip the bird over breast side up and squash it flat!

Next just combine the rub mix and cover the Poussin well, leave for 24 hours at least then cook either on a hot BBQ or under a bangin’ hot grill.

The Poussin will only take about 10-15 minutes – remember it’s a tiny bird so watch it like a hawk!