Recipe courtesy of Martha Stewart
50 min
20 min
10 servings



Using poultry scissors, split the poussins down the breast. Set the birds, backside down, on a clean work surface. Using the heel of your hand, press down to flatten each bird. Brush with olive oil. Season with salt and pepper.

Place flattened poussins on the heated grill. Cook over medium-low heat until the juices run clear when the thickest part is pricked with a 2-pronged fork, about 30 minutes.


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