Grilling a Bird

Grilling or barbecuing is an ideal method for small birds such as poussins because they cook, quickly and remain tender and moist. They cook faster when spatchcocked, and have juicier flesh if marinated or their skins rubbed with olive oil and seasonings.

1. Mix together the marinade ingredients of your choice (see box). Put the bird in a non-metallic dish and prick all over with a fork. Pour over the marinade, cover and let marinate in the refrigerator for at least 4 hours, preferably overnight.

   

2. Preheat the grill until very hot. Put the spatchcocked bird, skin-side up, on the rack of the grill pan and grill about 7.5 cm from the heat for 30-40 minutes, turning frequently and occasionally brushing with the marinade.

   

3. Remove the bird from the rack and place on a cutting board. Remove the hot skewers with the help of a fork and a tea towel. Cut the bird in half lengthwise to serve, allowing one half per person.