Best Grilled Poussins With Lemon Herb Butter Recipes

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GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE



Grilled Salmon with Lemon-Herb Butter Sauce image

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

GRILLED HERBED POUSSINS



Grilled Herbed Poussins image

An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn.

Provided by Maggie Ruggiero

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup chopped basil
1 1/2 tablespoons finely chopped rosemary
1 tablespoon thyme leaves
2 fresh bay leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 small garlic cloves, chopped
4 poussins (1 to 1 1/4 pound each) or small Cornish hens, backbones cut out and birds split in half

Steps:

  • Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
  • Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.

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 BABY POTATOES



Grilled Baby Potatoes image

Categories     Potato     Side     Vegetarian     Quick & Easy     Grill/Barbecue     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

30 baby potatoes (1 to 1 1/2 inches in diameter; 1 3/4 lb total)
1 tablespoon plus 1 teaspoon coarse kosher salt
3 tablespoons extra-virgin olive oil
Special Equipment
12 (6- to 8-inch) woody rosemary stems or bamboo skewers, soaked in water 30 minutes

Steps:

  • Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
  • Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
  • Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
  • Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.

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.

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