- 6 No. 5 poussin, spatchcocked
- Salt and freshly ground black pepper
- 2 tbsp. vegetable oil
- 190ml bottle Thai Chilli Dipping Sauce
Season the spatchcock poussin and brush with a little vegetable oil.
Barbecue for 10 – 15 minutes each side, brushing with a little oil during cooking.
About 10 minutes before the end of cooking, brush each poussin liberally with the chilli dipping sauce.
Continue to cook until the sauce is caramelized.
Check the meat to see if juices run clear.
Spread any remaining chilli sauce over the poussins.
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