Teriyaki Grilled Poussin with Roasted Peppers
A great Japanese style poussin chicken, lightly spiced and beautifully tender, although you can add more chilli if you prefer.
For 2 servings you will need;
1 of each – Red, Green and Yellow Peppers
1 teaspoon – Dried Oregano
A little Olive Oil
For the Teriyaki baste;
2 cloves – Garlic (crushed)
1 – table spoon – Root Ginger (finely grated)
15 Ml – Honey
30 Ml – Sesame Oil
30 Ml – Dark Soy Sauce
½ teaspoon – Red Chilli (de-seeded and finely chopped)
Firstly you will need to spatchcock the poussin, which is to flatten it for easier cooking.
Turn it breast side down and make a cut down one side of the backbone.
Cut down the other side and remove the backbone completely.
Turn it back over remove all the skin and with your hand just press it down flat.
Mix all the ingredients for the teriyaki baste in a bowl. Cover the poussin and marinate for about 20 minutes.
While the pousin is marinating, quarter the peppers length ways, place in a baking tray and sprinkle with olive oil and oregano.
Pre heat the oven to 180 degrees and the grill to medium, place the peppers in the oven and the pouson in the grill, both for 30 minutes checking every so often.