Spatchcocked Poussin with Sweet Chilli Glaze

6 No. 5 poussin, spatchcocked

Salt and freshly ground black pepper

2 tbsp. vegetable oil

190ml bottle Thai Chilli Dipping Sauce

• Season the spatchcock poussin and brush with a little vegetable oil.

• Barbecue for 10 – 15 minutes each side, brushing with a little oil during cooking.

• About 10 minutes before the end of cooking, brush each poussin liberally with the chilli dipping sauce.

• Continue to cook until the sauce is caramelized.

• Check the meat to see if juices run clear.

• Spread any remaining chilli sauce over the poussins.

• Serve immediately.

• Serves 6.