Lagos Chicken (bbq Poussin), Crispy Skin Recipe
Recipe information
Make Lagos Chicken (bbq Poussin), Crispy Skin in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Marinade
For Grilling
Preparation
1. Prepare the Marinade
In a large bowl, combine minced garlic, grated ginger, red chili powder, paprika, ground cumin, vegetable oil, lemon juice, salt, and black pepper to create a marinade.
2. Marinate the Poussin
Add the poussin to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more flavor.
Grilling
3. Prepare the Grill
Soak wood chips in water for at least 30 minutes. Preheat your grill to medium-high heat, ensuring one side is hotter for direct grilling and the other side cooler for indirect cooking.
4. Grill the Poussin
Remove the poussin from the marinade and let any excess drip off. Place the poussin on the hot side of the grill, skin side down. Grill for about 5-7 minutes until the skin is crispy and golden brown.
5. Finish Cooking
Flip the poussin and transfer them to the cooler side of the grill. Add soaked wood chips to the hot side for smoking. Close the grill lid and cook for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Rest and Serve
Once cooked, remove the poussin from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute for maximum flavor.
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