Grilled Garlic Lemon Poussin With Fresh Flavorful Herbs
A remarkable dish that captures the essence of summer grilling with a burst of refreshing flavors.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill
- Meat Thermometer
Ingredients
Ingredients
- 1 whole Poussin Young chicken, typically weighing around 1 to 1.5 pounds.
- 4-6 cloves Garlic Fresh garlic cloves for marinade.
- 1/2 cup Lemon juice Freshly squeezed from about 2 lemons.
- 1 whole Lemon zest Zest from 1 lemon.
- 1/4 cup Olive oil High-quality extra virgin olive oil.
- 1/4 cup Fresh parsley Chopped.
- 1/4 cup Fresh thyme Chopped.
- 1/4 cup Fresh rosemary Chopped.
- to taste Salt For seasoning.
- to taste Pepper Freshly ground black pepper.
Instructions
- In a medium-sized bowl, combine minced garlic, lemon juice, lemon zest, and olive oil. Whisk until well-blended.
- Add chopped fresh herbs (parsley, thyme, rosemary) to the marinade. Stir to incorporate and season with salt and pepper to taste.
- Pat the poussins dry with paper towels to remove excess moisture.
- Place the poussins in a resealable plastic bag or shallow dish. Pour the marinade over, ensuring they are well-coated. Seal and refrigerate for at least 2 hours or overnight.
- Preheat your grill to medium-high heat.
- Remove the poussins from the marinade, allowing excess to drip off. Discard the leftover marinade.
- Grill the poussins breast side down for about 15-20 minutes until golden brown. Avoid moving them too much.
- Flip the poussins and grill for another 15-20 minutes. Check for doneness with a meat thermometer (internal temperature should reach 165°F).
- Remove from grill and let rest for 10 minutes before carving. Serve hot, garnished with fresh herbs or lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture.