Teriyaki grilled poussins

Name: Teriyaki grilled poussins
Cuisine: Japanese
Ingredients: 60 ml (2 fl oz/¼ cup) sake (Japanese rice wine); 1 tbsp grated tangerine zest or orange zest; Sea salt and freshly ground black pepper; 60 ml (2 fl oz/¼ cup) sake (Japanese rice wine); 2.5 cm (1 in) piece of root ginger, peeled and grated; 125 ml (4½ fl oz/½ cup) shoyu (Japanese soy sauce); 1 tbsp grated tangerine zest or orange zest; 2 garlic cloves, crushed; Sea salt and freshly ground black pepper; 4 wedges of lime, to garnish; 125 ml (4½ fl oz/½ cup) shoyu (Japanese soy sauce); 2 double poussins, approx 1 kg (2¼ lb) each, halved and boned; 2 tbsp sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Ingredients

2 double poussins, approx 1 kg (2¼ lb) each, halved and boned
2 tbsp

Asia
Japan
Main course

Method

To make the marinade, place the shoyu, ginger, garlic, tangerine zest, sake, and salt and pepper in a small pan over a low heat. Simmer for 5 minutes until the marinade has reduced and is sticky.

Place the poussin halves in a shallow dish and pour over the marinade. Leave to marinate at room temperature for 4 hours.

Preheat the grill (broiler). Remove the poussins from the marin