Cajun Spice Spatchcocked Poussin


  • 4 x No. 5 poussin, spatchcocked
  • 2 to 3 tbsp. olive oil
  • 2 level tbsp. paprika
  • 1 level tbsp. coarse ground black pepper
  • 2 level tbsp. dried oregano
  • 1 level tbsp. dried thyme
  • ½ level tsp. salt
  • ½ level tsp. chilli powder
  • ½ level tsp. ground allspice


Combine the Cajun seasoning mix.

Rub the poussin all over with the olive oil.

Rub Cajun seasoning spices over both sides of each bird; any leftover spices can be stored in a screw-top jar.

Preheat the grill to medium heat.

Grill the spatchcock for 15 minutes each side, brushing occasionally with a little olive oil.

The spatchcock poussin can be cooked on the barbecue, or oven-baked in a preheated oven of 200°C for 40 to 50 minutes.

Poussins are cooked when the juices run clear from the thigh when pierced with the tip of a sharp knife.

Serves 4.

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