Grilled Herbed Poussins

Ingredients

• Garlic

  Raw

  ½ cloves, minced or 2g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Rosemary

  Fresh

  ⅜ tbsp or 0.6g

• Basil

  Fresh

  ⁹⁄₁₆ tbsp, chopped or 1g

• Thyme

  Fresh

  ¼ tbsp or 0.6g

• Cornish game hens, meat only

  Chicken, raw

  1 bird whole or 239g

• Bay leaf

  Spices

  ½ tbsp, crumbled or 0.9g

Directions

1. PREPARATION: Chop basil, rosemary, bay leaves, garlic. Cut out cornish hens' backbones and split birds in half.
2. Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
3. Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
4. 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.

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