Barbecued Spatchcock

    5 hours 15 minutes

    This recipe is great for summer barbecues. The poussin, more commonly called spatchcock, will melt in your mouth.

    65 people made this

    Serves: 4 

    • 1/2 onion, chopped
    • 2 cloves garlic, peeled and chopped
    • 1 cup (250ml) lemon juice
    • 1/2 cup (125ml) olive oil
    • 1 tablespoon white wine
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Tabasco sauce
    • 2-3 teaspoons freshly ground black pepper
    • 1 teaspoon celery salt, if available
    • 1 teaspoon salt
    • 4 (about 800g) spatchcocks
    • oil for the grill hotplate

    Preparation:15min  ›  Cook:1hour  ›  Extra time:4hours marinating  ›  Ready in:5hours15min 

    1. In a large bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire, Tabasco, pepper, celery salt and salt. Place the spatchcocks in the bowl, coating evenly with the marinade mixture. Cover and marinate in the refrigerator at least 4 hours.
    2. Preheat barbecue for medium heat, and lightly oil grill hotplate.
    3. Cook the spatchcocks for about 1 hour on the prepared hotplate, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

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    Reviews in English (61)


    Altered ingredient amounts. These barbecued game hens were a wonderful diversion from our usual, more mundane (i.e. chicken) menu. I confess that I only had two hens for the 4 servings I was hoping for. Prior to marinading, I cut each of them in half lengthwise, so that each half had a wing and a drumstick. I placed the four halves in a glass baking dish and poured on the marinade. (I made 1/2 the marinade, since I had half the game hens!). My husband, who is the Barbecue Master, popped them on the barby and cooked them slowly as he would a large, bone-in chicken breast. It didn't take anywhere near the 1 hour called for in the recipe (probably cutting them in half cut down on the barbecue time.) These were delicious, juicy, and visually appealing. My whole family was impressed. Served with long grain rice and stir-fried snap peas. The 1/2 hen was just the right amount for each serving - no one was still hungry, but alas, there were no leftovers! I will most definitely be making this again when we are in the mood for "something out of the ordinary".  -  29 Sep 2008


    These were really tasty.  -  29 Sep 2008


    I've made these 3 or 4 times now, and they are always great. The marinade has a great flavour. I'll make these at least twice a year now.  -  29 Sep 2008