Grilled Poussins with Lemon Herb Butter

Name: Grilled Poussins with Lemon Herb Butter
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 1½ sticks unsalted butter; 2 tablespoons chopped fresh thyme leaves; 1 tablespoon finely chopped fresh rosemary; 1½ tablespoons fresh lemon zest; 3½ teaspoons fine sea salt; 1¼ teaspoons black pepper; 6 whole poussins; 1 whole lemon; 18 sprigs fresh thyme; 1 bunch fresh herbs for garnish; 1 set equipment

Succulent young chickens grilled to perfection and flavored with a fragrant compound butter made with fresh herbs, lemon zest, and sea salt. The poussins are stuffed with lemon and thyme for extra flavor and moisture.

6 servings

2 hr 5 min

Published October 4, 2025

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Ingredients

•1½ sticks unsalted butter
•2 tablespoons chopped fresh thyme leaves
•1 tablespoon finely chopped fresh rosemary
•1½ tablespoons fresh lemon zest
•3½ teaspoons fine sea salt
•1¼ teaspoons black pepper
•6 whole poussins
•1 whole lemon
•18 sprigs fresh thyme
•1 bunch fresh herbs for garnish
•1 set equipment

Cooking Instructions

1.
Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.
5 min
2.
Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.
15 min
3.
Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.
10 min
4.
Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (Add more briquettes if necessary during grilling to maintain heat.)
50 min
5.
Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner. Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.
45 min

Ingredients

•1½ sticks unsalted butter

•2 tablespoons chopped fresh thyme leaves

•1 tablespoon finely chopped fresh rosemary

•1½ tablespoons fresh lemon zest

•3½ teaspoons fine sea salt

•1¼ teaspoons black pepper

•6 whole poussins

•1 whole lemon

•18 sprigs fresh thyme

•1 bunch fresh herbs for garnish

•1 set equipment

Cooking Instructions

Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.

5 min

Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.

15 min

Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.

10 min

Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (Add more briquettes if necessary during grilling to maintain heat.)

50 min

Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner. Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.

45 min