Poussin Inasal Recipe - Great British Chefs

Step 1

Make the annatto oil by combining the annatto seeds and vegetable oil in a saucepan and bringing to a simmer. Turn off the heat and allow to steep

Step 2

Spatchcock the poussins by placing each bird breast-side down and using scissors to cut out the spines. Flip them over then push down firmly to flatten

Step 3

Prepare the lemongrass by bashing and bruising it, then remove and discard the tough outer layers before roughly chopping. Strain the annatto oil and discard the seeds. Place the garlic, ginger, lemonade, calamansi juice, cane vinegar, 40ml of the strained annatto oil, salt and pepper into a blender and blitz to a wet paste. You can also use a pestle and mortar by pounding the dry ingredients first, then stirring in the wet ingredients

Step 4

Pour the marinade onto your spatchcocked poussins ensuring they are well covered. Cover and refrigerate for a minimum of 4 hrs, and preferably overnight

Step 5

When you’re ready to cook, prepare your barbecue for direct and indirect heat cooking by banking the coals to one side. While the barbecue is heating up, melt the butter in a saucepan over medium heat and add 50ml of the annatto oil and some salt and pepper, stirring until the salt is dissolved. Add the calamansi juice and set aside

Step 6

Place your poussins on the barbecue for around 30 minutes, crisping the skin over direct heat then moving to the cooler side of the barbecue to finish cooking through. Baste with the butter regularly. The poussins are ready when the internal temperature of the thickest part of the thighs is at 73C or the juices run clear

Step 7

Drizzle with some of the remaining butter and serve with a wedge of lime