Spatchcocked Poussin With Chilli Butter Recipe

Cooking Directions

• STEP 1.Preheat the grill or oven to medium-high heat.
• STEP 2.In a small bowl, mix together softened butter, minced garlic, chopped chili, lime juice, and salt.
• STEP 3.Place the poussin on a cutting board, breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it.
• STEP 4.Flip the poussin over and press down firmly on the breastbone to flatten it.
• STEP 5.Rub the chili butter mixture all over the poussin, making sure to get it under the skin as well.
• STEP 6.Grill or roast the poussin for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
• STEP 7.Remove the poussin from the grill or oven and let it rest for a few minutes before serving.
• STEP 8.Serve the spatchcocked poussin with a drizzle of lime juice and garnish with fresh cilantro.
• STEP 9.Enjoy!

Cooking Tips

• If you don't have a grill, you can also roast the poussin in the oven at 400°F (200°C) for the same amount of time.
• Make sure to let the poussin rest before serving to allow the juices to redistribute and the meat to become more tender.
• Feel free to adjust the amount of chili in the butter mixture to suit your spice preference.

Storage and Serving

• Leftover poussin can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the poussin in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the spatchcocked poussin as a main dish with roasted vegetables, mashed potatoes, or a fresh salad.