Chilli and Lemon Grass Poussin


  • 2 tbsp. sambal oelek
  • 1 tbsp. coarse chopped fresh lemongrass
  • ¾ cup (180ml) coconut milk
  • 1 tbsp. coarse chopped fresh coriander leaves
  • 2 tsp. grated fresh ginger
  • 2 cloves garlic, quartered
  • ½ tsp. ground turmeric
  • 4 x 500g (no. 5) poussins, halved


  1. Blend or process sambal, lemongrass, milk coriander, ginger, garlic and turmeric until almost smooth.
  2. Pour mixture over poussins in a shallow dish.
  3. Cover; refrigerate 3 hours or overnight.
  4. Drain poussin, over a medium bowl; reserve marinade.
  5. Char-grill or barbecue poussin until brown on both sides and cooked through, brushing with reserved marinade during cooking.

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