Grilled Lemon-Herb Poussins

1. 1

   Prepare a charcoal grill (with lid) or preheat a gas grill on medium heat.

2. 2

   Stir together softened butter, zest, chopped thyme, rosemary, salt, and pepper with a fork.

3. 3

   Rinse poussins and pat dry.

4. 4

   Season cavities with salt and pepper.

5. 5

   Working from cavity end of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing.

6. 6

   Push lemon butter under skin and massage skin from outside to spread butter evenly over breasts and onto legs.

7. 7

   Insert a thyme sprig and 2 lemon wedges into cavity of each poussin, then tie legs together with kitchen string.

8. 8

   Brush birds with melted butter and season with salt and pepper.

9. 9

   When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place birds, breast sides up, on grill rack and cover grill.

10. 10

    Roast, turning every 15 minutes, until an instant-read thermometer inserted in fleshy part of a thigh registers 170F, 45 to 55 minutes.

11. 11

    Transfer birds to a platter and discard string, then let stand 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.