Grilled Lemon-Herb Poussins

Grilled Lemon-Herb Poussins
Photo by Anna Williams


  • 6 poussins (young chickens) or small Cornish hens (3/4 to 1 lb each; preferably organic)
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon fresh rosemary
  • ½ teaspoon salt
  • 2 lemons
  • 8 tablespoons unsalted butter
  • 2 teaspoons fresh thyme
  • + 2 more ingredients
    • 6 teaspoons large fresh thyme sprigs
    • ½ teaspoon black pepper

Prepare a charcoal grill (with lid) or preheat a gas grill on medium heat. Stir together softened butter, zest, chopped thyme, rosemary, salt, and pepper with a fork. Rinse poussins and pat dry. Season cavities with salt and pepper. Working from cavity end of each bird, run your fingers between s...

View full recipe at Epicurious


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