Chicken - Grilled Spiced Poussin's

poussin (pronounced /ˈpuːsæn/ and less commonly called coquelet) is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams (14–16 oz) but not above 750 grams (26 oz). The spices help keep the chicken moist. If you make this recipe, please take a photo and post together with the recipe. Thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

Up to one Poussin per person depending on size
2garlic cloves chopped
1 teaspoonground cumin
1 teaspoonground coriander
1/8-1/4 teaspooncayenne pepper (to taste)
1 halfa small onion, chopped
as neededolive oil
1/2 tspsalt
To Poussin's
Lemon wedges, to garnish

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Steps

1

Combine the garlic, cumin, coriander, cayenne pepper, onions, olive oil and salt in a blender or food processor. Process to make a paste that will spread smoothly
2

Cut the Poussin's in half lengthwise. Place them skin side up in a shallow dish and spread with the spice paste.
3

Cover the dish and allow to marinate in a cool place for about 2 hours
4

Grill or barbecue the poussin for 15 to 20 minutes, turning frequently until court and lightly charred on the outside.