About this recipe:This recipe is great for summer barbecues. The poussin will melt in your mouth.
1/2 onion, chopped
2 cloves garlic, peeled and chopped
225ml (8 fl oz) lemon juice
110ml (4 fl oz) olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon freshly ground black pepper
1 teaspoon celery salt, such as Bart Spices
1 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a large, glass bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire, Tabasco, pepper, celery salt and salt. Place the poussin in the bowl, coating evenly with the marinade mixture. Cover and marinate in the refrigerator at least 4 hours.
Preheat barbecue for medium heat, and lightly oil cooking grate.
Cook the poussin about 1 hour on the prepared barbecue, brushing occasionally with remaining marinade, until no longer pink and juices run clear.
Allow 4 hours for the poussin to marinate in the refrigerator, or keep them marinating overnight.