Grilled Garlic & Lemon Poussin

When it comes to effortlessly impressive meals, Grilled Garlic & Lemon Poussin ticks every box. These small, tender birds soak up the bold, zesty marinade beautifully, creating a dish that bursts with bright citrus notes, fragrant herbs and just a touch of warmth from chilli flakes. Whether you’re firing up the barbecue or using your oven, this recipe delivers succulent, perfectly cooked poultry with minimal effort. Pair it with your favourite sides, and you have an exquisite meal worthy of any occasion.

Table of Contents

• Ingredient Breakdown
• Why Spatchcocking is Essential
• Marinading: The Key to Balancing Flavours
• BBQ Time: Achieving Perfect Charring
• Oven Roasting: A Foolproof Alternative
• Serving Suggestions
• Making the Most of Leftovers
• Tips for Success
• More Chicken Recipes

Ingredient Breakdown

• Poussins: Young, tender chickens that cook quickly and absorb marinades beautifully.
• Garlic: Provides bold, savoury depth that complements the lemon’s brightness.
• Fresh rosemary: Earthy and aromatic, perfect for grilled meats.
• Fresh mint: Adds a subtle freshness that enhances the dish.
• Lemon zest and juice: Delivers zesty brightness and a touch of acidity.
• Extra-virgin olive oil: Helps the marinade coat the poussin while adding richness.
• Honey: Balances the acidity with natural sweetness and helps create a caramelised exterior.
• Dried chilli flakes: Introduces a mild heat that lingers pleasantly in the background.

Why Spatchcocking is Essential

Spatchcocking, or butterflying, ensures Grilled Garlic & Lemon Poussin cooks evenly and retains its juices. This technique flattens the bird, allowing it to absorb the marinade fully and achieve a uniform char when grilled. It also reduces cooking time, making it an excellent choice for weeknight meals or summer gatherings.

To spatchcock a poussin, use sharp kitchen shears to remove the backbone. Flip the bird breast-side up and press firmly to flatten. This method allows the poussin to grill evenly without drying out, and the increased surface area ensures maximum marinade absorption. If you prefer, you can ask your butcher to prepare them for you.

Marinading: The Key to Balancing Flavours

The marinade for Grilled Garlic & Lemon Poussin is a perfect harmony of bright citrus, savoury garlic, and aromatic herbs. Fresh rosemary adds a grounding, earthy depth, while mint introduces a fresh contrast. The acidity from the lemon juice helps tenderise the meat, while honey rounds out the flavours with a subtle sweetness. A touch of chilli flakes brings just enough warmth to enhance the overall experience without overpowering the delicate poussin.

Marinating for at least 30 minutes allows the flavours to penetrate the meat. If you have time, letting the poussins sit for up to four hours deepens the flavour. The extra-virgin olive oil helps the ingredients adhere to the meat and promotes an evenly caramelised crust during grilling or roasting.

BBQ Time: Achieving Perfect Charring

Grilling Grilled Garlic & Lemon Poussin over medium-high heat ensures a beautifully charred, smoky finish. Begin with the breast side down to create an initial sear, locking in the juices. Flip the poussin after five minutes, then lower the heat and continue grilling with the lid closed. This method mimics oven roasting while infusing the birds with a delicious smoky essence.

Using indirect heat for the latter part of cooking prevents burning while ensuring the meat stays succulent. If using a charcoal barbecue, position the poussins away from direct flames to allow slow, even cooking. Resting the birds for at least 10 minutes before serving is crucial. This step redistributes the juices, keeping every bite tender and flavourful.

Oven Roasting: A Foolproof Alternative

If grilling isn’t an option, roasting Grilled Garlic & Lemon Poussin in the oven delivers equally delicious results. High heat helps achieve a crisp, golden exterior while keeping the inside moist. Arranging the poussins in a single layer on a large roasting tray ensures even airflow and consistent browning.

For best results, roast at 200°C, basting the birds with any residual marinade halfway through cooking. This step enhances the caramelisation process and intensifies the flavour. As with grilling, resting the poussins before serving ensures maximum juiciness. The oven method is particularly convenient for entertaining, as it allows you to prepare sides simultaneously.

Serving Suggestions

Grilled Garlic & Lemon Poussin pairs beautifully with a variety of sides, making it a versatile dish for different occasions. For a light summer meal, serve with a crisp green salad dressed with lemon vinaigrette. If you’re looking for something heartier, opt for roasted potatoes, buttered couscous, or warm pita bread with hummus.

For a Mediterranean-inspired meal, serve the poussins with tzatziki, grilled vegetables, and a simple orzo salad. If you prefer classic comfort food, creamy mashed potatoes and steamed greens create a well-balanced plate. The bright, zesty flavours of the poussin work well with both rich and fresh accompaniments, making it easy to customise based on the season or your preferences.

Making the Most of Leftovers

Leftover Grilled Garlic & Lemon Poussin is just as delicious the next day and can be repurposed into quick, flavourful meals. Shred the meat and toss it into a salad with mixed greens, feta cheese, and a light lemon dressing. Use it to fill warm wraps with tzatziki, sliced cucumbers, and tomatoes for an easy lunch.

For a heartier option, add the shredded poussin to a pasta dish with roasted vegetables and a drizzle of olive oil. It also makes a fantastic topping for homemade flatbreads or a quick protein boost for grain bowls. If you have more leftovers than expected, store them in an airtight container in the fridge for up to three days or freeze for future use.

Tips for Success

To ensure your Grilled Garlic & Lemon Poussin turns out perfect every time, keep these tips in mind:

• Don’t rush the marinade: Allow at least 30 minutes for the flavours to develop.
• Use the right heat level: Medium-high heat for grilling prevents burning while ensuring a beautiful char.
• Rest the poussin: Letting the meat sit for 10 minutes before cutting keeps it juicy.
• Monitor cooking times: Overcooking dries out the meat; use a thermometer to check for doneness.
• Choose quality ingredients: Fresh herbs and good-quality olive oil elevate the dish’s overall flavour.

By following these simple steps, you’ll achieve tender, flavourful poussins every time, whether grilled or roasted.

More Chicken Recipes

If you’ve enjoyed making these Grilled Garlic & Lemon Poussin, here are some more of my recipes I think you’ll like:

• Chicken Parm: A classic chicken parm, no frills, no fuss. Crispy golden chicken, rich tomato sauce and plenty of melted cheese.
• Chimichurri Chicken: Chicken so good it’ll make you dance! The chicken is marinated in a tasty combination of herbs and spices then seared until perfectly cooked and juicy. 
• Kimchi Chicken Katsu: This kimchi chicken katsu recipe puts a Korean spin on a Japanese classic. The chicken gets marinated in kimchi juice, before being breaded and fried to golden perfection. 
• Chicken Biryani: This recipe is an homage to the iconic Hyderabadi Biryani, a perfect blend of Mughlai and Telugu culinary traditions. 

If you’d like to see how I make all these recipes and more, head on over to my Instagram!