Grilled Poussin w/ Red Chile Sauce
Makes 4 Servings
- Red Chili Sauce:
- 6 Dried Chile
(Ancho, Guajillo, Pasilla, or combo)
- 2 Garlic Cloves
- 1 Tbsp Smoked Paprika
- ½ tsp black pepper
- ½ tsp allspice, ground
- ½ tsp salt
- 1 Tbsp Extra virgin olive oil
- 2 pack Semi Boneless Poussin
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
Cover chiles in boiling water and let sit 15 minutes to soften
Drain chiles and reserve water.
Combine all sauce ingredients (except chile water) in blender or food processor. With the motor running, add water in a slow stream, just enough so that the mixture spins freely and is smooth.
Taste and adjust seasoning
Start a grill on medium high indirect heat.
Mix all spices together and rub all over poussin, massaging into meat.
Place poussin on the grill, skin side down until skin is crisped approx. 6-8 minutes. Flip the poussin and cook until an instant read thermometer registers 165° degrees Fahrenheit, another 5-7 minutes.
Serve with whole with sauce on side for dipping.