Grilled BBQ Poussin | With Apple Glaze

Rinse the poussins under cold water and pat dry with paper towels. Using poultry shears, cut out the backbone along both sides. Turn the poussins over and press down firmly on the breastbone with the palm of your hand so that they lie flat (spatchcocking).

Finely chop or press the garlic. In a bowl, mix with olive oil, smoked paprika powder, salt, and freshly ground black pepper. Rub the flattened poussins thoroughly on both sides with the marinade.

For the glaze, stir together the naturally cloudy apple juice, barbecue sauce, maple syrup, apple cider vinegar, Dijon mustard, and thyme sprigs in a small saucepan. Simmer gently over medium heat for about 8 to 10 minutes until the sauce thickens to a syrupy consistency. Then remove the thyme sprigs.