Sticky Spiced Poussin with Asian Inspired Slaw

Serves 2

Prep Time 15 minutes plus overnight marinating

Cook Time 25-30 minutes


Ingredients

For the poussin

2 poussin
2 tablespoons dark honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon five spice

 

For the coleslaw

¼ small red cabbage, finely sliced
½ yellow pepper, finely sliced
½ small carrot, grated
¼ red onion, finely sliced
Small handful coriander leaves, roughly chopped
1 red chilli, finely sliced
Large pinch of sugar (or a teaspoon of honey)
1 tablespoon fish sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 teaspoon sesame oil

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Method

Small birds are easy to cook on the barbecue, particularly if you spatchcock them so they lay flat and cook more evenly. These poussins are brushed with a sticky, five spice glaze and served with an Asian inspired slaw dressed with sesame and fish sauce. It’s important to cook the poussins slowly, to make sure they’re cooked all the way through.

Poussin Cooked .jpg

1. Prepare the poussin by cutting down either side of the spine with kitchen shears. Remove it, turn the birds over and lay them out flat.

Spatchcocked poussin.jpg

2. Combine the honey, soy, vinegar and five spice and mix well. Separate out half of the marinade and set aside. Pour the remaining half over the poussin. Rub well all over and refrigerate overnight if possible.

Pouissins ready to marinate .jpg

3. The next day, combine the vegetables, chilli and coriander in a bowl. Mix the sugar, fish sauce, rice vinegar, lime juice and sesame oil and pour over the vegetables. Set aside.

Asian Slaw .jpg

4. Set up one side of the Outback Jupiter BBQ for briquette cooking. To light, turn the burners on high for around 15 minutes until the briquettes start to turn ashen grey then turn off the burners. The briquettes will continue to burn. Replace the grill and allow to heat up.

Poussin Grilling.jpg

5. Place the poussins, skin side up on the grill, close the lid and cook for 10 minutes before turning. Brush the poussins regularly with the remaining marinade and keep turning them once the skin starts to crisp up to ensure even cooking. Remove the poussins once they are crisp and slightly charred all over. Ensure the meat is fully cooked through before serving with the coleslaw.

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques