This is a barbecued poussin recipe you can make all year round.
Have you every had every intention of firing up your barbecue just to realise you’ve run out of time?
Such was the case last night. I’d had a long day at work and was really looking forward to firing up my new tandoor oven, eating some amazing smoky food and enjoying the evening with my family.
By the time I got home, it had already gone 7.00. My youngest daughter was in her PJs and the thought of waiting an hour and a half for the tandoor to heat up was no longer appealing.
Luckily we also have a much easier gas BBQ so I heated it up and made a few changes to my dinner recipe.
I took the poussin out of the marinade and sprinkled each with some smoked garlic, smoked red chilli and some smoked brown salt and black pepper. The poussin smelled amazing even before they were cooked.
I skewered them to make turning easier and then placed them on the BBQ covered over indirect heat. I did turn them about six times while they cooked but other than that all I had to do was relax.
This barbecued poussin recipe could also be cooked in the oven. The smoky spices gave the birds the flavour of great BBQ without the need to fire up the coals.
Juice of two limes
Salt and pepper
For the marinade/raita
2 cups (500ml) plain yogurt
1 tablespoon garlic puree
1 tablespoon ginger puree
1 teaspoon cumin powder
2 green chillies – finely chopped
Juice of 1 lime
Salt and pepper
Optional smoked spices
Smoked garlic granuels
Smoked cumin powder
Smoked chilli powder
Smoked salt and pepper
My 174 page ebook is available now
for Kindle, iPad, iPhone, Android, Mac and PC right here.
Make about six slits in the poussin with a sharp knife. Squirt the lime juice all over and sprinkle with salt and pepper.
Mix all the raita ingredients together and massage half of the mixture into the birds. The other half can be covered and stored in the fridge to enjoy with the meal later.
If you like this barbecued poussin recipe, please subscribe to my blog. I have so many more recipes to share with you.
Marinate the poussin for at least three hours and up to 48 hours. The longer the better.
When ready to cook, heat up the oven to 200c/400f. As mentioned before, you could of course cook this over indirect heat on a gas or charcoal barbecue.
The cooking time will vary but they poussin should be ready in about 20 to 25 minutes.
If using the smoked spices, dust the finished poussin to taste and serve with the leftover raita and a nice green salad. A bit of chopped coriander will also go very well with this.
Disclaimer:Thank you very much to Besmoke for sending me the smoked spices used in this recipe free of charge to try. They were great with the barbecued poussin!