Grilled Herbed Poussins

Gourmet, July 2008 by Maggie Ruggiero

Servings: 4

1/4 cup chopped basil
1 1/2 tablespoons finely chopped rosemary
1 tablespoon thyme leaves
2 fresh bay leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 small garlic cloves, chopped
4 poussins (1 to 1 1/4 pound each) or small Cornish hens, backbones cut out and birds split in half

Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.

Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas)

Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.

Poussins can be rubbed with herb paste 1 day ahead and chilled.
To cook poussins indoors, brown them as above in a hot large ridged grill pan over medium-high heat, then cover with an inverted roasting pan. Reduce heat to medium and cook about 18 minutes.

Can substitute boneless, skin-on chicken breasts