GRILLED POUSSIN CHICKEN RECIPE

Prepare the marinade by mixing olive oil, minced garlic, lemon juice, chopped rosemary, thyme, paprika, salt, and black pepper in a bowl.

Coat the poussin thoroughly with the marinade, ensuring it is well covered. Let it marinate for at least 1 hour in the refrigerator.

Preheat the grill to medium-high heat.

Remove the poussin from the marinade and let any excess drip off.

Place the poussin on the grill, breast side down, and cook for 15-20 minutes until golden brown.

Flip the poussin and continue grilling for another 15-20 minutes, basting with leftover marinade occasionally.

Check the internal temperature; it should reach 165°F in the thickest part of the meat.

While the poussin is grilling, prepare the vegetables by chopping onion, carrots, and potatoes.

In a large skillet, melt butter over medium heat and sauté the onion until translucent.

Add the carrots and potatoes to the skillet, cooking until they begin to soften, about 10 minutes.

Pour in chicken broth, cover, and simmer until the vegetables are tender, about 15 minutes.

Once the poussin is done, remove it from the grill and let it rest for 10 minutes before carving.

Serve the grilled poussin with the sautéed vegetables and garnish with chopped parsley.

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