This Piri Piri Poussin Recipe is a great spicy BBQ treat that will be a hit with friends and family.

This recipe comes from local BBQ specialists at the Sunshine  Garden Center so we are in expert hands. Click on the logo to find out more about what they offer.

Ingredients For Piri Piri Poussin Recipe

Poussin (One per person)  from Morley Butchers

For the Marinade, per bird

2-3 fresh chillies
Dried thyme, heaped tspn
Dried oregano, heaped tspn
Smoked paprika, heaped tspn
Fresh Garlic, 2 cloves minced
Garlic granules, heaped tspn
Dried chilli flakes, heaped tspn
Fresh Lemon, juice of one half
Olive Oil, 2 tbsp
Salt & Pepper, pinch of each
Red/White wine vinegar, 1 tbsp
White Onion, 1/4 diced
Sugar, 1 tbsp

Cooking Method For Piri Piri Poussin Recipe

Begin by spatchcocking your poussin; place the bird breast side down, cut through on both sides of the backbone and remove, open out the bird and flatten with your hand. Lightly score the birds all over; this will help the marinade stick/be absorbed into the meat.

Place your whole chillies on the grill with a high heat until partially blackened. Roughly chop them and add to a large saucepan along with the other marinade ingredients bring to a boil and then immediately reduce to a simmer for 20-30 minutes. Remove from the heat and once cooled, blend using a hand blender or food processor coat your poussin with a generous amount of the marinade.

Place the poussin and as much of the marinade as possible into a large ziplock bag. Massage the bird to ensure an even coating of the marinade. Refrigerate for at least an hour, ideally overnight. Let them warm up again before cooking.

NB Light your BBQ well in advance so the coals are white before cooking

Roast the birds directly over medium high heat for approximately 30 minutes, you can check by seeing that any juices are running clear or use a temperature probe to check they are fully cooked.