Chargrilled Spatchcock with Garlic, Lemon Grass and Five

• 4 spatchcocks (poussins)
• ½ lemon grass stem, finely sliced
• 6 spring onions (scallions), white part

Place the spatchcocks on a cutting board, breast side up. Using a large knife, cut through the breastbone and open the spatchcock out flat. Wash the spatchcock under cold water and pat dry with paper towel.

Combine the remaining ingredients, except the green part of the spring onion and lemon quarters, in a large bowl and stir until the sugar dissolves. Add the spatchcock to the bowl an