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    Spatchcocked Poussin with Sweet Chilli Glaze

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    Spatchcocked Poussin with Sweet Chilli Glaze

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 6 poussins
    • Salt and freshly ground black pepper
    • 2 tbsp vegetable oil
    • 190ml bottle Thai chilli dipping sauce


    1. To spatchcock the poussins, put them breast-down, and cut down both sides of the backbone with sharp scissors. Remove and discard the bone. Flatten the birds, removing any small bones inside the chests. Skewer the wings and legs in position.
    2. Season the poussins and brush with a little vegetable oil. Barbecue for 10-15 minutes each side, brushing with a little more oil during cooking. About 10 minutes before the end of cooking, brush each poussin liberally with the chilli dipping sauce. Continue to cook until the sauce is caramelised. Check the meat is cooked by piercing the thighs with a skewer and checking to see that the juices run clear. Spread any remaining chilli sauce over the poussins. Serve immediately.

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