Best Grilled Herbed Poussins Recipes

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GRILLED CITRUS-MARINATED POUSSIN



Grilled Citrus-Marinated Poussin image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 juice orange, diced (skin on)
1 lemon, rinsed and diced (skin on)
1 tablespoon chopped fresh oregano
1/2 cup dry white wine
1/2 cup fresh orange juice
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
6 poussins (baby chickens), halved
1 lemon, cut in 6 wedges

Steps:

  • Combine orange, lemon, oregano and wine in food processor, and puree. Add orange juice and olive oil. Season with salt and pepper. Transfer to large bowl.
  • Place poussins in marinade, turning to coat well. Cover; refrigerate 3 to 4 hours.
  • Preheat grill. Grill poussins, turning once, until evenly browned and cooked through, about 45 minutes. Arrange on platter, garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 34 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 762 milligrams, Sugar 3 grams

GRILLED POUISSIN



Grilled Pouissin image

Provided by Food Network

Categories     main-dish

Time 8h15m

Number Of Ingredients 7

2 chickens, 2 1/2 pounds each
1 large onion, squeezed through a garlic press
3 limes
3 tablespoons olive oil
1 tablespoon sumac
3 finely chopped garlic cloves
Salt and pepper

Steps:

  • Mix the above ingredients together. Pour marinade over chicken, coat cover and refrigerate overnight. Grill the chicken halves, turning frequently and brushing with the marinade, until done. Remove to a platter.

GRILLED LEMON-HERB POUSSINS



Grilled Lemon-Herb Poussins image

Yield Makes 6 servings

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, 6 tablespoons softened and 2 tablespoons melted
1 tablespoon finely grated fresh lemon zest
2 teaspoons chopped fresh thyme plus 6 large sprigs
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
6 poussins (young chickens) or small Cornish hens (3/4 to 1 lb each; preferably organic)
2 lemons, each cut into 6 wedges

Steps:

  • Prepare a charcoal grill (with lid) or preheat a gas grill on medium heat.
  • Stir together softened butter, zest, chopped thyme, rosemary, salt, and pepper with a fork.
  • Rinse poussins and pat dry. Season cavities with salt and pepper. Working from cavity end of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing. Push lemon butter under skin and massage skin from outside to spread butter evenly over breasts and onto legs.
  • Insert a thyme sprig and 2 lemon wedges into cavity of each poussin, then tie legs together with kitchen string. Brush birds with melted butter and season with salt and pepper.
  • When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place birds, breast sides up, on grill rack and cover grill. Roast, turning every 15 minutes, until an instant-read thermometer inserted in fleshy part of a thigh registers 170°F, 45 to 55 minutes. Transfer birds to a platter and discard string, then let stand 10 minutes.

TUSCAN GRILLED CORNISH HENS



Tuscan Grilled Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 4h40m

Yield 4 servings

Number Of Ingredients 10

2 Cornish hens, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Fleur de sel, for serving

Steps:

  • Sprinkle the Cornish hens with 1 teaspoon salt on each side.
  • Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
  • When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
  • Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
  • Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

GRILLED CORIANDER-PEPPER POUSSINS WITH LEEKS AND FENNEL



Grilled Coriander-Pepper Poussins with Leeks and Fennel image

Poussins, which are young chickens, can be purchased from most butchers, but you may need to order them in advance. You can substitute Cornish game hens.

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 14

1 tablespoon coriander seeds
1 tablespoon cracked black peppercorns, plus more to taste
10 sprigs fresh cilantro, stems only, finely chopped (about 2 tablespoons)
2 tablespoons extra-virgin olive oil
Zest and juice of 1 orange
Zest and juice of 1 lemon, plus 2 lemons, halved, for garnish
3 fresh bay leaves, torn, plus more for garnish
1 teaspoon coarse salt, plus more to taste
4 poussins, halved
4 artichokes, trimmed, halved lengthwise, fuzzy chokes removed
2 fresh bay leaves, torn
2 tablespoons unsalted butter
4 leeks, white and pale-green parts only, cut into matchsticks and rinsed well (about 4 cups)
1 fennel bulb, cut into matchsticks (about 3 cups), fronds reserved for garnish

Steps:

  • For the Poussins: Toast coriander seeds in a dry skillet over medium-high heat for 2 minutes, shaking skillet occasionally. Crush coriander seeds, and combine with peppercorns and cilantro.
  • Whisk together oil, citrus zests and juices, bay leaves, salt, and 2 teaspoons coriander mixture in a nonreactive bowl. Rub over poussins. Cover, and refrigerate overnight. (Reserve remaining coriander mixture, refrigerated, for another use.)
  • Make the Vegetables: Place a steamer basket in a large pot filled with 2 inches water. Bring to a boil. Add artichokes and bay leaves; cover, and steam until just tender, about 20 minutes.
  • Meanwhile, heat butter in a skillet over medium-high heat. Add leeks and fennel, and cook until just softened, about 8 minutes. Reduce heat to medium-low. Cover, and cook until completely tender but not caramelized, about 30 minutes.
  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Remove poussins from marinade, and pat dry. Season with salt and pepper. Grill poussins, flipping once, until skin is golden brown and a meat thermometer inserted into the thickest part (avoiding the bone) registers 165 degrees, about 12 minutes per side. Grill the artichokes until warmed through, about 5 minutes. Grill the lemon halves, cut sides down, until marked, about 5 minutes.
  • Arrange poussins and artichokes on top of leeks and fennel. Garnish with fennel fronds, lemons, and bay leaves.

GRILLED POUSSINS WITH LEMON HERB BUTTER



Grilled Poussins with Lemon Herb Butter image

This is the ideal way to prepare young chickens, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect heat lightly chars the skin without toughening the meat. As a result, every bite is juicy and perfectly seasoned.

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 sticks (3/4 cup) unsalted butter (1 stick softened and 1/2 stick melted and cooled)
2 tablespoons chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 1/2 tablespoons loosely packed finely grated fresh lemon zest
3 1/2 teaspoons fine sea salt
1 1/4 teaspoons black pepper
6 (1 1/4- to 1 1/2-lb) poussins or small Cornish hens
1 lemon, cut lengthwise into 6 wedges
18 sprigs fresh thyme
Garnish: fresh thyme and rosemary sprigs
kitchen string; a large chimney starter (if using charcoal); an instant-read thermometer

Steps:

  • Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.
  • Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.
  • Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.
  • Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (Add more briquettes if necessary during grilling to maintain heat.)
  • Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner. Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.

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