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Moroccan spiced spatchcocked poussins


  • Spatchcock the chickens by cutting down either side of each backbone with kitchen scissors (or get your butcher to do it). Set aside. 
  • Whisk the oil, lemon juice, cayenne, cumin, paprika and parsley in a large bowl. Add the chickens, toss well, cover and refrigerate for 2 hours (or more if you like it more spicy), tossing now and again. 
  • When ready, cook the chickens on a lightly oiled, preheated BBQ (or ridged grill), covered, generously brushing with the marinade for the first few minutes. 
  • Serve with a salad on the side.


  • 2 small chickens
  • 3-4 tbsp olive oil
  • juice of 1 lemon
  • ¼ tspn cayenne
  • 1 tspn ground cumin
  • 1 tspn smoked (or normal) paprika
  • 2 tbsp chopped fresh parsley
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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