Sticky Spiced Poussin with Asian Inspired Slaw

Home / Recipes / Sticky Spiced Poussin with Asian Inspired Slaw

20 Apr 2020

45 Minutes | easy | Serves 2

Small birds are easy to cook on the barbecue, particularly if you spatchcock them so they lay flat and cook more evenly. These poussins are brushed with a sticky, five spice glaze and served with an Asian inspired slaw dressed with sesame and fish sauce. It’s important to cook the poussins slowly, to make sure they’re cooked all the way through.

Ingredients

2 poussin (For the poussin)
2 tablespoons dark honey (For the poussin)
2 tablespoons soy sauce (For the poussin)
1 tablespoon rice vinegar (For the poussin)
1 tablespoon five spice (For the poussin)
¼ small red cabbage, finely sliced (For the coleslaw)
½ yellow pepper, finely sliced (For the coleslaw)
½ small carrot, grated (For the coleslaw)
¼ red onion, finely sliced (For the coleslaw)
Small handful coriander leaves, roughly chopped (For the coleslaw)
1 red chilli, finely sliced (For the coleslaw)
Large pinch of sugar (or a teaspoon of honey) (For the coleslaw)
1 tablespoon fish sauce (For the coleslaw)
2 tablespoons rice vinegar (For the coleslaw)
1 tablespoon lime juice (For the coleslaw)
1 teaspoon sesame oil (For the coleslaw)

Directions

Prepare the poussin

Prepare the poussin by cutting down either side of the spine with kitchen shears. Remove it, turn the birds over and lay them out flat.

Combine the honey, soy, vinegar and five spice

Combine the honey, soy, vinegar and five spice and mix well. Separate out half of the marinade and set aside. Pour the remaining half over the poussin. Rub well all over and refrigerate overnight if possible.

The next day

The next day, combine the vegetables, chilli and coriander in a bowl. Mix the sugar, fish sauce, rice vinegar, lime juice and sesame oil and pour over the vegetables. Set aside.

Set up one side of the Outback Jupiter BBQ

Set up one side of the Outback Jupiter BBQ for briquette cooking. To light, turn the burners on high for around 15 minutes until the briquettes start to turn ashen grey then turn off the burners. The briquettes will continue to burn. Replace the grill and allow to heat up.

Cook for 10 minutes

Place the poussins, skin side up on the grill, close the lid and cook for 10 minutes before turning. Brush the poussins regularly with the remaining marinade and keep turning them once the skin starts to crisp up to ensure even cooking. Remove the poussins once they are crisp and slightly charred all over. Ensure the meat is fully cooked through before serving with the coleslaw.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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