Description
This Grilled Garlic Lemon Poussin recipe delivers tender and juicy young chicken infused with fresh garlic, zesty lemon, and aromatic herbs. Marinated to perfection and grilled to a golden finish, it’s a flavorful and healthy dish perfect for a memorable meal.
Ingredients
Scale
Chicken
- 1 whole Poussin (Young chicken, typically weighing around 1 to 1.5 pounds)
Marinade
- 4-6 cloves Garlic (minced)
- 1/2 cup Lemon juice (freshly squeezed from about 2 lemons)
- 1 whole Lemon zest (from 1 lemon)
- 1/4 cup Olive oil (high-quality extra virgin)
- 1/4 cup Fresh parsley (chopped)
- 1/4 cup Fresh thyme (chopped)
- 1/4 cup Fresh rosemary (chopped)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the marinade: In a medium-sized bowl, combine the minced garlic, lemon juice, lemon zest, and olive oil. Whisk these ingredients together until they are well-blended to form a flavorful base for the marinade.
- Add fresh herbs and seasoning: Stir in the chopped fresh parsley, thyme, and rosemary. Season the mixture with salt and freshly ground black pepper according to your taste, making sure the marinade is evenly seasoned.
- Prepare the poussin: Pat the poussin dry thoroughly using paper towels. This step removes excess moisture, helping the marinade adhere better and ensuring a nice grill sear.
- Marinate the poussin: Place the poussin in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the poussin, making sure it is completely coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the grill: Heat your grill to medium-high heat, preparing it for cooking the poussin evenly and achieving a nice char.
- Remove excess marinade: Take the poussin out of the marinade, allowing any excess marinade to drip off. Discard the leftover marinade to avoid flare-ups or contamination.
- Grill the poussin – first side: Place the poussin breast side down on the grill. Cook for about 15-20 minutes until the skin is golden brown and slightly crispy. Avoid moving the bird too much, allowing a good sear to develop.
- Grill the poussin – second side: Flip the poussin and grill for an additional 15-20 minutes. Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C), indicating it is safely cooked through.
- Rest and serve: Remove the poussin from the grill and let it rest for 10 minutes. This resting period allows juices to redistribute throughout the meat. Carve and serve hot, optionally garnished with fresh herbs or lemon wedges for extra freshness and presentation.
Notes
- For best flavor, marinate the poussin overnight to allow herbs and lemon to deeply infuse the meat.
- Use a meat thermometer to avoid overcooking and ensure the poussin remains juicy.
- Resting the meat after grilling is essential for optimal tenderness and flavor retention.
- If you don’t have fresh herbs, you may substitute with 1 tablespoon of dried mixed herbs, but fresh is recommended.
- Adjust salt and pepper levels according to your taste preferences.
