Thai Lime Poussins


  • 4 x No.3 poussins
  • 3 tbsp. lime juice
  • 2 tbsp. chopped fresh coriander
  • 1 cup (250ml) coconut milk
  • 1 red chilli, chopped
  • 2 tbsp. honey
  • Freshly ground black pepper


  1. Prepare poussin into spatchcocks
  2. To make marinade, place lime juice, coriander, coconut milk, chilli, honey and black pepper to taste, in a  large baking dish.
  3. Cover and refrigerate for 4 hours or overnight.
  4. Cook on a hot barbecue or under a hot grill, basting frequently with the marinade.
  5. Cook 15 minutes each side or under the hot grill 5 minutes each side, or until tender and cooked through.

Serves 4.

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