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Ingredients
- rosemary chopped to make 1 tbsp
- fennel seeds 1 tsp
- olive oil
- garlic 2, finely chopped
- lemon 2, zested and juiced
- poussins 3, spatchcocked
- parsley a large bunch, chopped
- salad leaves to serve
Method
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Step 1
Mix together the rosemary, fennel seeds, 3 tbsp olive oil, ½ the garlic, the lemon juice and ½ the zest. Season. Put the poussins in a large shallow glass dish or zip plastic bags and pour the marinade over. Marinate for at least 1 hour or preferably overnight in the fridge.
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Step 2
Heat the barbecue. Pat the poussins dry, drizzle with oil and season again. Put skin-side down on the barbecue. wrap up 2 bricks in foil or use a heavy iron frying pan and weigh the poussins down for 15 minutes. Turn over and grill for 10 minutes with the bricks on the other side.
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Step 3
Meanwhile, make the gremolata by mixing the remaining lemon zest, garlic clove and the parsley. Sprinkle it over the chicken and serve with a green salad.
