BBQ poussin

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    BBQ poussin

    BBQ poussin

    (12)
    8hr55min


    10 people made this

    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!

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:40min  ›  Extra time:8hr marinating  ›  Ready in:8hr55min 

    1. In a small bowl, combine the garlic, parsley and 2 tablespoons olive oil.
    2. 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.
    3. Preheat barbecue for low heat.
    4. Remove poussin from marinade, and place on heated barbecue. Cook for 40 minutes, turning once, or until done.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    62

    Very tasty and flavorful. We didn't have a grill, so we made it in the oven (450 for 25 mins then 350 for 30-40 mins), and it was delicious that way, as well. Very tender and juicy. Good luck!  -  18 Feb 2004  (Review from Allrecipes US | Canada)

    by
    28

    Cornish Game Hen tastes great with just salt, pepper, and olive oil, in the oven as well. It comes out surprisingly moist and juicy. This version was very garlic and herb flavored, and maybe because of the strong flavor, we couldn't eat as much of it whereas we usually eat a whole bird each when it's cornish game hens. I love garlic though, so I didn't think it would be too much at all. This dish came out tender and moist, (used an oven) but missed something in flavor...it was almost so rich, yet still missing something flavorwise. I think we like the plain old salt and pepper version better after all that work and excitement of sticking herbs under the skin. Definitely has a distinct flavor to it and worth trying. Next time I'd be curious to stick other things under the skin...like maybe barbeque sauce or something more traditional like that!  -  13 Apr 2006  (Review from Allrecipes US | Canada)

    by
    26

    I changed a few things on this. I marinated the hens overnight, and then rotissery grilled them (not cutting them in half) I basted the marinade on the hens while they were cooking. The flavor was incredible, and they came out moist and juicy.  -  18 Jul 2004  (Review from Allrecipes US | Canada)

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