Umbrian Lemon Poussin

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Ingredients

  • 2 whole poussin
  • juice of 2 lemons
  • 4 tbsp olive oil
  • black pepper

Method

Cut down on either side of the backbone of each bird and flatten it by slamming down hard on the breastbone with the heel of your hand.

Make a marinade by mixing the lemon juice and oil. Put the birds into zip-lock bags with half the marinade each and marinate at room temperature for 2 hours, turning and shaking the bags occasionally.

Cook on a charcoal grill preheated to moderate or under a preheated over head grill. Arrange the birds on a rack and grind over a lot of black pepper. Start grilling cut side up at least 15 cm / 6 inches away from the heat. Turn frequently, basting with the marinade, until done, which takes about 20–25 minutes.

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