A BBQ staple for some (for us at least) but with a twist, Poussin rather than Chicken.

Serve your friends and family a whole bird instead of a thigh, breast or quarter (no more squabbling!).

Like all truly great BBQ recipes, this one is a doddle and doesn't require you to leave your BBQ area during the cooking process.

Simply spatchcock your poussins, marinade and then grill, easy.

The name "Piri-Piri" derives from the type of african chilli used to create this dish but go ahead and use birdseye or any hot chilli you fancy if you can't get your hands on the real deal.

Portuguese Piri Piri Poussin

INGREDIENTS

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

EQUIPMENT

To produce this dish we've used the following:

  • Weber Genesis E330 Gas Barbecue
  • Weber Original Stainless Steel Locking Tongs
  • Weber Gloves (large)
  • Weber Chopping Boards
To serve:
  • Chips, Rice, Salad, whatever you fancy!
  • Coleslaw

IN THE KITCHEN

  • Begin by spatchcocking your poussins; 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 marinate stick/be absorbed into the meat.

AT THE BBQ

  • Place your whole chillies on the BBQ cooking grate and roast over direct heat until partially blackened.
  • Roughly chop and add to a large saucepan along with the other marinade ingredients.
  • Using your BBQ side burner; (or kitchen hob) 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.
  • Using a large bowl or weber drip pan; coat your poussin's with a generous amount of the marinade.

  • Place the poissin and be sure to scrape 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.
  • Roast directly over medium high heat for approximately 30 minutes, use a probe to check doneness.

  • Serve with your favourite sides, we recommend chunky chips and coleslaw!

 


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