An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn.
Recipe information
Yield
Makes 4 servings
Ingredients
1
1
1
2
3
2
4
Need to make a substitution?
Preparation
Step 1
Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
Step 2
Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Step 3
Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.