About this recipe:This is a lovely barbecued poussin recipe, with a delicious marinade that results in perfectly moist and flavourful poussin. Great alternative to Sunday lunch when the weather is co-operating!
2 poussin, halved
45g chopped parsley
3 tablespoons olive oil, divided
5 cloves garlic, chopped
salt and pepper to taste
2 tablespoons chopped fresh rosemary
225ml white wine
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In a small bowl, combine the garlic, parsley and 2 tablespoons olive oil.
Rub remaining 1 tablespoon olive oil on the inside and outside of the poussin. Stuff the garlic and parsley mixture under skin and around each bird. Season with salt and pepper. Place seasoned poussin in an airtight plastic container. Sprinkle with rosemary and pour wine over poussin. Cover and refrigerate at least overnight to marinate.
Preheat barbecue for low heat.
Remove poussin from marinade, and place on heated barbecue. Cook for 40 minutes, turning once, or until done.