Gluten Free, Dairy Free
BBQ spatchcock chicken (poussin)
40 mins
Intermediate
2 Servings
Rather than running the risk of grabbing some cheap chicken breasts that will only toughen up on the grill, in this recipe we’ve grilling a young chicken (also known as a poussin), spatchcocking it and grilling it with heart-healthy leeks for an amazingly tender dish.
About This Recipe
Rather than running the risk of grabbing some cheap chicken breasts that will only toughen up on the grill, in this recipe we’ve grilling a young chicken (also known as a poussin), spatchcocking it and grilling it with heart-healthy leeks for an amazingly tender dish.
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Ingredients
1 young chicken (poussin)
2 shallots
2 tbsp Elevated house rub
1tsp rapeseed oil
100g/4oz Elevated BBQ sauce
Nutrition Per Serving
Calories
512
Fats
32G
Carbs
16G
Protein
42G
Method
Either get your butcher to spatchcock the poussin, or remove the backbone with a sharp paring knife. This allows it to be spread out and cook better and more evenly on the grill
Rub the bird all over with our house rub loosened with a little oil (see video below on how to make this quickly) and allow to stand for an hour or so before cooking (overnight is even better)
Light your BBQ and allow the charcoal to stop flaming and turn white
Using either two cooling racks with which to sandwich the bird, or a pair of skewers going through it at a cross angle, place it on the grill skin side down
Flip after 5 minutes and continue to turn (for extra flavour, place some sprigs of herbs under the bird as it cooks)
Meanwhile, clean and split your shallots and gentle char grill alongside the chicken
Using a meat thermometer, ensure the chicken is cooked to higher than 75C in the thickest parts
When done, remove and allow to stand for 20 minutes
Serve with the chargrilled shallots and either our BBQ sauce or a good store-bought one