Teriyaki grilled poussin recipe

Preparation time: 15 minutes, plus 30 minutes marinating

Cooking time: 30 minutes

 

2 poussins, about 400 g each

red chillies to serve (optional)

 

2 cloves garlic, crushed

1 tablespoon finely grated fresh ginger

1 tablespoon honey

2 tablespoons sesame oil

2 tablespoons dark soy sauce

1/2 teaspoon very finely chopped fresh red chilli, or to taste

 

1 To spatchcock the poussins, use a knife or poultry shears to cut up one side of the backbone, then cut out the backbone altogether. Open out each bird on a chopping board, skin side up, and press down firmly with the palm of your hand. Cut off the wing tips and knuckles to make the birds a neater shape, then carefully remove the skin. Secure each bird in a flat position with a long metal skewer, pushing it through crosswise from the meaty part of one drumstick to the other. Place the birds in a large shallow dish or roasting pan.

 

2 Mix together the teriyaki baste ingredients, then pour over the poussins, turning so they are well coated on both sides. Set aside to marinate for at least 30 minutes.

 

3 Preheat the grill to moderate. Place the poussins on the grill rack, skinned side down. Grill for about 30 minutes – basting frequently with the teriyaki mixture and turning over after 15 minutes – until cooked through. Test by piercing the thigh with the tip of a knife; the juices that run out should be clear.

 

4 While the poussins are cooking, make the chillies into ‘flowers’, if using, by slicing one end of each chilli into fine ‘petals’. Serve the poussins hot, garnished with the chilli flowers.

 

Each serving provides 1444 kJ, 345 kcal, 40 g protein, 16.5 g fat (3 g saturated fat), 10 g carbohydrate (9 g sugars), 0 g fibre