Barbecue Poussin Pieces with Corn and Chilli Salsa

cook 30 mins
  • 2 poussins, each jointed in half
  • finely grated rind and juice of 1 lime
  • 1 tablespoon Cajun spice mix
  • 2 tablespoons olive oil
  • 175 g (6 oz) can sweetcorn
  • 1 red chilli, finely chopped
  • 1/4 cucumber, finely chopped
  • salt and pepper
  • Put the jointed poussins in a large roasting tin and season all over with salt and pepper. Mix together the lime rind and juice, Cajun spice and 1 tablespoon of the olive oil and use to brush over the poussin pieces. Cook on a hot barbecue, turning occasionally, for 25 minutes or until golden in places and cooked through.
  • Meanwhile, put the sweetcorn in a mixing bowl with the chilli, cucumber and the remaining olive oil. Toss together well and serve with the cooked poussin pieces.
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