BBQ Ginger and Sesame Spatchcocked Poussin
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.
Finely grate or chop the garlic and ginger, combine with the remaining ingredients and emulsify together using a hand blender. Season to taste.
Marinate the poussin the day before if possible, but make sure you do for at least 4 hours.
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.
Finally brush with a little more marinade and rest for 5 minutes before serving.