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Jerk poussins
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Total Time:
55 minutes
"Deliciously spiced jerk chicken wings - perfect for your BBQ feast!"
Ingredients:
  • 4 higher-welfare poussins
  • 1½ sticks cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon ground nutmeg
  • 1 handful fresh thyme leaves picked
  • 4 limes zest and juice of
  • olive oil
  • 10 tablespoons fat-free natural yoghurt
  • 1 handful fresh mint finely chopped, baby leaves reserved
  • 1 red chilli deseeded and finely sliced
Instructions:
  • To prepare the poussins, ask your butcher to spatchcock them or do it yourself by cutting alongside the backbone, flattening the birds like open books. Press down on the breasts to crack the breastbone, slash the thighs and legs, then coat with a mix of spices, thyme, lime zest and juice, olive oil, and salt. Marinate for at least 1 hour in the fridge or overnight. Before grilling, let them rest at room temperature for 1 hour. Grill on the hottest part of the barbecue, flipping to avoid charring, then move to a cooler spot to finish cooking for about 20 minutes. Make a minty yogurt sauce with lime juice and zest for serving, sprinkled with chili and baby mint leaves. Enjoy!

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