BBQ Poussin with turmeric, lemon & tarragon
For the marinade
100ml Extra Virgin Olive oil
1 tbsp Maldon sea salt
2 Tbsp Turmeric
6 Cloves garlic
Zest and juice of 2 lemons
1 Tbsp tarragon leaves, torn
Cracked black pepper
Combine the dry ingredients in a pestle and mortar and crush together, slowly combine with the olive oil and lemon juice to create a smooth, loose paste.
Spatchcock the poussin by using a sharp pair of siccors to cut out the backbone of each poussin by snipping along each side. Flatten out each poussin by pressing firmly on a chopping board.
Brush or rub (wearing gloves to stop your fingers from staining!) the marinade evenly over each poussin and leave to marinade at room temperature for 45 minutes.
BBQ over a moderate heat using tongs to occasionally turn the poussin, depending on the heat of the BBQ you will need approximately 15-20 minutes of cooking time, ensure the juices from the thickest part of the thighs runs clear when pierced with a knife.