This is a recipe for the bbq but it can also be roast in the oven on 190C/Gas 5 or cooked on a griddle pan, but make sure you have your extractor fan running as it could get a bit smokey.
To spatchcock the poussins yourself the first step is to pre-soak 6 wooden skewers.
Remove any trussing from the birds, then cut the wing pinions at the joint with scissors.
Holding the bird breast-side down, cut along each side of the backbone and remove it. Clean the inside of the poussin with a paper towel and trim off excess skin.
Open the bird out and snip the wishbone in half then place the bird, skin-side up, on a board with the legs turned in.
With the heel of you hand, press down sharply on the breast to break the breastbone and flatten the bird.
Make a small slit in the skin between the leg and the pointed end of the breast and tuck in the end of the drumsticks. (If the bird is skinned, omit this step.)
Thread two skewers crosswise through each bird to keep it flat.
STICKY SPATCHCOCKED POUSSIN
3 poussins, ready spatchcocked
4 tablespoons dark soy sauce
2 tablespoons white wine vinegar
2-3 red chillies, finely chopped
2 tabkesoons mustard seeds
3 tablespoons clear honey
Mix the soy sauce, vinegar, chillies, mustard seeds and 1 tbsp honey. Pour over the poussins, cover and chill for at least 4 hours.
Remove the poussins from the marinade, letting most of it drip off.
Cook on a hot barbecue for 5 minutes each side. This initial cooking, without too much marinade, prevents the outside of the meat charring before the inside is cooked.
Meanwhile, mix the last 3 tbsp honey into the remaining marinade. Cook the poussins for another 15-20 minutes, turning and brushing with marinade at 5-minute intervals, until cooked through.
Remove the skewers, cut each bird in half down the centre with a sharp knife or cut into portions and serve.