Active Time

　　15 min

　　An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn.

　　

Ingredients

Makes 4 servings

　　1/4 cup chopped basil

　　1 1/2 tablespoons finely chopped rosemary

　　1 tablespoon thyme leaves

　　2 fresh bay leaves, finely chopped

　　3 tablespoons extra-virgin olive oil

　　2 small garlic cloves, chopped

　　4 poussins (1 to 1 1/4 pound each) or small Cornish hens, backbones cut out and birds split in half

　　

Step 1

Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.

　　

Step 2

Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .

　　

Step 3

Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.

　　Cooks' notes:

　　•Poussins can be rubbed with herb paste 1 day ahead and chilled.

　　•To cook poussins indoors, brown them as above in a hot large ridged grill pan over medium-high heat, then cover with an inverted roasting pan. Reduce heat to medium and cook about 18 minutes.