Grilled Citrus-Marinated Poussin

Recipe from Five Points

Adapted by Florence Fabricant

Total Time
1 hour
Rating
5(7)
Comments
Read comments

Featured in: Where Chef Meets Charcoal Grill

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings
  • 1juice orange, diced (skin on)
  • 1lemon, rinsed and diced (skin on)
  • 1tablespoon chopped fresh oregano
  • ½cup dry white wine
  • ½cup fresh orange juice
  • ½cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 6poussins (baby chickens), halved
  • 1lemon, cut in 6 wedges
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

660 calories; 49 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 44 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine orange, lemon, oregano and wine in food processor, and puree. Add orange juice and olive oil. Season with salt and pepper. Transfer to large bowl.

  2. Step 2

    Place poussins in marinade, turning to coat well. Cover; refrigerate 3 to 4 hours.

  3. Step 3

    Preheat grill. Grill poussins, turning once, until evenly browned and cooked through, about 45 minutes. Arrange on platter, garnish with lemon wedges and serve.

Ratings

5 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Mimi

Good marinade worked well with chicken kabobs

Patricia

Really not worth the trouble: rather bland

Es

Delicious way to serve poussins. Mine were cooked in about a half hour. Citrus flavor excellent. I didn't have oj so for 2 poussins I bought one orange, pureed half of it, and squeezed the other half. Lovely spring meal.

Private comments are only visible to you.

Credits

Adapted from Five Points

Recipe Tags

Advertisement

or to save this recipe.