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Dark Rum Poussin

Dark Rum Poussin

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Dark Rum Poussin
3rd June, 2017

Not enough cooking is done on the BBQ using good old fashioned booze and to be perfectly honest; rum screams out to be used in the summer to flavour up dishes

I’m a dark rum fan as I think it works best as a marinade and glaze but if you want to use a lighter rum then please feel free.


  • 4 poussin (1 poussin per person is a fair serving)
  • For the marinade
  • 3 cloves of garlic, crushed
  • 1 chilli, seeded and chopped
  • 2 sprigs thyme, picked
  • 1 lemon, juiced and zested
  • 1 lime, juiced and zested
  • salt and pepper to taste
  • 50mls dark rum


    The night before is best to begin marinating the poussin and the marinade is very simple. Take all the ingredients and pop them in the blender and blend until a smooth.

    Pour over and use your hands to rub the marinade into the poussin making sure you cover as much of the bird as possible before cling filming and refrigerating overnight.

    Reserve the left over marinade for basting on the BBQ

    Remember to take the poussin out of the fridge a few hours before cooking so it comes back towards room temperature

    When the BBQ is fired up and ready, move most of the coals to one side so that the poussin will sit in an area of medium yet constant heat

    Place the poussin on the prepared spot in the bbq and close the lid. Cook for about 30 minutes and try not to lift the lid too often as you want to keep the heat in.

    Use the reserved marinade to baste the birds every now and again and continue to cook for a further 15/20 minutes until done

    When done, take off the BBQ carefully, cover in tin foil to rest for about 10 minutes and then serve