Heat the barbecue or grill and set up so you cook on indirect heat. That means turning off the middle gas burner or, when the charcoal is ready, pushing the coals to the side and putting a drip pan under the cooking area. This will allow the meat to barbecue without burning. Or heat the oven to 200C/fan 180C/gas 6. Cook, covered, for about 12 minutes on each side, or for 40 minutes skin-side-up in the oven. When the poussins are close to finishing, start brushing with some of the sauce on both sides.