At this stage of the year – end of summer – I’m always trying to come up with something easy but different for the BBQ. The grilled poussins aren’t different but the accompanying sauce is great for a change.
Allow 1 poussin per person. With a sharp, pointed knife, split each poussin open along the back and flatten open. If you don’t have poussins, use chicken legs and thighs or a whole boned chicken works just as well – our stallholder Deidre has great free range chicken.
Marinate in the fridge for up to 2 hours.
In a mix of extra virgin olive oil, lemon juice, 2 cloves of crushed garlic, salt and pepper. Take the poussins out of the fridge 1/2 hour before cooking. Even a short time marinating is fine.
Heat the grill of your BBQ.
Put the poussins on the grill skin sides up. Reduce the heat that’s directly under them so they don’t burn. Depending on the size, they’ll take 25-30 mins or less. After 15 mins turn them over for the last few minutes so that the skin is crispy.
Once cooked, remove them from the grill and allow them to rest, covered, for at least 5 mins so the juices set.
- The Sauce:
- This can be done in advance or while the poussins are cooking.
- In a bowl mix together the following:
- 200g of thick unsweetened yoghurt
- 1 finely chopped preserved lemon
- 3-4 finely chopped spring onions or a finely chopped small red onion
- 2 cloves of crushed garlic
- 1tbsp each of finely chopped parsley and coriander – optional and you can vary the quantity
- 1 tsp curry powder
- 1 pinch of cayenne pepper – to suit your taste
- 100ml extra virgin olive oil
Leave in a cool place until the poussins are ready.
Serve the poussins with jacket potatoes, the sauce and a green salad. Great with a glass of a French chardonnay, particularly Pouilly-Fuisse from Burgundy.