Thai Lime Poussins

4 x No.3 poussins

Marinade:

3 tbsp. lime juice

2 tbsp. chopped fresh coriander

1 cup (250ml) coconut milk

1 red chilli, chopped

2 tbsp. honey

Freshly ground black pepper

• Prepare poussin into spatchcocks

• To make marinade, place lime juice, coriander, coconut milk, chilli, honey and black pepper to taste, in a  large baking dish.

• Cover and refrigerate for 4 hours or overnight.

• Cook on a hot barbecue or under a hot grill, basting frequently with the marinade.

• Cook 15 minutes each side or under the hot grill 5 minutes each side, or until tender and cooked through.

• Serves 4.