Grilled Poussin w/ Red Chile Sauce

Zach Walker General

Grilled Poussin w/ Red Chile Sauce

Makes 4 Servings
 
 
INGREDIENTS
  • 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
  • Poussin:
  • 2 pack Semi Boneless Poussin
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper

DIRECTIONS

1

Cover chiles in boiling water and let sit 15 minutes to soften
2

Drain chiles and reserve water.
3

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.
4

Taste and adjust seasoning
5

Start a grill on medium high indirect heat.
6

Mix all spices together and rub all over poussin, massaging into meat.
7

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.
8

Serve with whole with sauce on side for dipping.