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BBQ Ginger and Sesame Spatchcocked Poussin

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Total Time

35 minutes

Prep Time

20 minutes

Cook Time

15 minutes

Marination Time

Overnight

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A mouth-watering ginger and sesame marinade, slathered on a spatchcock poussin. This combo is a match made in BBQ heaven.

Ingredients

  • 1 poussin
  • 35ml soy sauce
  • 25ml white wine vinegar
  • 25ml sesame oil
  • 2 cloves of garlic
  • 40g peeled ginger

1

Firstly, take a strong pair of kitchen scissors or a strong knife and cut down either side of the poussin’s backbone to remove it entirely. Turn the poussin breast side up and gently, but firmly, press down on the carcass with both hands to press it flat.

2

Finely grate or chop the garlic and ginger, combine with the remaining ingredients and emulsify together using a hand blender. Season to taste.

3

Marinate the poussin the day before if possible, but make sure you do for at least 4 hours.

4

Start cooking the poussin over hot coals skin side up, close the lid and leave for 5 minutes. Lift the lid, turn the poussin, apply some more marinade and repeat. Check to see if the legs are cooked through as these take the longest. If not, turn and give the bird a few extra minutes as required.

5

Finally brush with a little more marinade and rest for 5 minutes before serving.

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Ingredients

  • 1 poussin
  • 35ml soy sauce
  • 25ml white wine vinegar
  • 25ml sesame oil
  • 2 cloves of garlic
  • 40g peeled ginger
...

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