Honey and lemon poussins

SERVES 4 COOK AND PREP TIME 60 MINUTES (+ MARINATING TIME)

4 x 500g poussins (small chickens) 6 garlic cloves, peeled 2 long red chillies, chopped coarsely 2 small red chillies, chopped coarsely 6 spring onions, white part only, chopped, reserve tops for serving 2 tablespoons honey ⅓ cup (80ml) extra virgin olive oil finely grated rind of 1 lemon 1 To “butterfly” a poussin, cut down each side of backbone with kitchen scissors. Turn skin side up and flatten slightly; repeat with remaining poussins. 2 Combine garlic, chillies, white part of spring onion, honey and oil in small food processor. Pulse until roughly chopped but not smooth. Stir in lemon rind. 3 Place poussins in a large non-reactive bowl or large zip-lock bag. Coat with the marinade and refrigerate for at least 4 hours. 4 Preheat barbecue to medium heat. Place poussins skin-side down on barbecue, reduce heat to low, cook for 10 minutes with the lid down, basting occasionally with remaining marinade. Turn and cook for 15-20 minutes with lid down, basting occasionally, until cooked through. Halve lemon and add to barbecue 2 minutes before end of cooking to caramelise the cut surface. To check if poussins are cooked, prick the leg with a skewer – the juice should run clear. Turn barbecue off and let poussins rest for 10 minutes. 5 While the poussins are resting, add spring onion tops to barbecue, close the lid and let the onion heat through and wilt. 6 Serve the poussins with spring onions and lemon halves. Not suitable to freeze or microwave.