2×375g (12oz) poussins spatchcocked.
3tbsp olive oil grated zest of 1 lime and juice of 2 limes 1 small onion, finely chopped 2-3 garlic cloves, crushed 2tbsp chopped fresh coriander 1tbsp paprika 2tsp curry powder pinch of cayenne pepper salt.
1- Mix all the marinade ingredients, except salt, in a non-metallic dish. Turn the poussins in the marinade, cover, and marinate in the refrigerator for at least 3 hours (or overnight), turning occasionally.
2- When ready to cook, preheat the grill to hot, and sprinkle the poussins with a little salt.
3- Put the poussins, skin-side down, on a rack under the grill, 15cm (6in) from the heat, and grill 15-20 minutes on each side, turning once and brushing with the marinade. Check the poussins are done clear, not pink or red. Serve hot or cold.
It is quick and easy to spatchcock poussins, but you can buy them ready spatchcocked at most supermarkets, especially during the barbecue season.