Spatchcocked Poussin with Lemon Pepper

Ingredients

• 2 fresh poussin, 400g each
• 1 lemon, cut in half
• 1 tsp smoked paprika
• 1 tsp ground coriander
• pinch tumeric
• salt and black pepper

Cooking Instructions

1. 1 Preheat the BBQ. Place all the spices in a small bowl and mix well.
2. 2 Rinse the poussin well under cold running water and place breast-side down on a chopping board. Using kitchen scissors cut either side of the back bone, removing the bone. Press the birds flat and rinse again ensuring the carcass is clean.
3. Take 4 wooden skewers that have been soaked in water and thread 2 through each bird forming a cross. Turn the birds over and rub with the cut side of the lemon squeezing the juice over. Dust with the seasoning and season with salt and black pepper.
4. 3 Cook over a moderate heat for 35 minutes.
5. Test the poussin is cooked by piercing the thickest part of the bird around the leg, the juices should run clear. If there are any sign of pink juices then continue cooking and test after 5-10 minutes.

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