BBQ Magazine
  Say Hello
  BBQ magazine Merchandise

Join us on      

@thebbqmag for all




Yuzu and sumac poussin (spring chicken)

2 days of preparation, but oh so worth the wait!

 Phil Yeomans   Spring 2021 Join us on        @thebbqmag




 Allow 48 hours approx. for preparation




Yuzu and sumac poussin (spring chicken)

  • Poussin (Spatchcocked)
  • Gem Lettuce
  • Spring Onions
  • King Oyster Mushrooms

Dry Marinade

  • ¼ tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1 tsp chilli powder
  • 1 tsp sumac spice
  • 1 tbsp black sesame seeds 

Wet Marinade

  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 3 tbsp of yuzu juice
  • 1 tbsp of white miso paste 

Radish accompaniment

  • Radishes
  • 50g sugar
  • 50g cider vinegar
  • 50g water
  • 1 star anise 

Asian dressing

  • 50g soy sauce
  • 30g yuzu juice
  • 50g sweet chilli sauce
  • 1 tbsp white miso paste 

king oyster dressing

  • 1 tbsp soy sauce
  • 1 tbsp hoisin
  • 1 tbsp sesame oil 





  • Spatchcock a poussin and put it in an oven dish ready to marinade. 
  • Mix the Dry Marinade ingredients well, sprinkle over the Poussin and leave for 24 hours.
  • Mix the Wet Marinade ingredients, place onto the Poussin after the dry marinate has been on and marinate a further 24 hours, so a total of 48 hours.
  • Cut the radishes in half. Bring the Radish Accompaniment ingredients to a boil and poor over the radishes. Allow to soak over-night.
  • Mix the King oyster dressing ingreadients and pour over the mushrooms, marinate for 48 hours.
  • Mix the Asian fressing ingredients


  • Cook the Poussin indirect for about 25 minutes with the grill at 250°C. Once the Poussin is almost done, move it over the coals direct to crisp up the skin and get a nice caramelised colour.
  • Once you have colour, move to indirect once more and then you can grill your gem lettuce, spring onions and king oyster mushrooms. With the lid on, the vegetables will take around 5 minutes.
  • Once grilled, remove then to a serving plate and brush them all with the Asian sauce,
  • At the same time as grilling your vegetables, brush the radishes with olive oil and char on your hot grill.
  •  You’re now ready to plate it all beautifully!


All Recipes



We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission





There are no videos linked to this story


There are no audio files linked to this story


There are no image galleries linked to this story




Still hungry?


Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.






Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.


BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here