A poussin is a young chicken, sometimes referred to as a “spring chicken”.  At slaughter, poussins are less than a month old and weigh between 1 and 1-1/2 pounds. Whether roasted, poached or grilled, they are delectable because the meat is so tender.

A word about cinnamon:  Cinnamon is an anti-inflammatory spice loaded with antioxidants; if may even help increase “good” HDL cholesterol if consumed regularly. In terms of hormone balance, consuming 1/2 to 2 teaspoons of cinnamon daily can improve insulin sensitivity; this is a good thing! Insulin is a fat-storing hormone and we want to be insulin sensitive—not insulin resistant! Many studies have shown that cinnamon can help lower blood sugar and have an anti-diabetic effect.

Remember: blood sugar imbalances can trigger—or worsen—hormone imbalances, whether you have Hashimoto’s, PCOS, endometriosis, estrogen dominance, low testosterone; an autoimmune condition, like lupus, rheumatoid arthritis, etc.;  or chronic disease, like Type 2 diabetes or heart disease.

This grilled cinnamon poussin is a delicious way to enjoy a “dose” of cinnamon!

Grilled Cinnamon Poussin
Serves 2 to 4

2 whole poussins OR 1 whole 3-pound chicken (ideally, pasture-raised, free-range or organic), cut up
1 tablespoon cinnamon
1-1/2 teaspoon Celtic sea salt
1 teaspoon freshly ground black pepper
1 teaspoon five spice powder
1/2 teaspoon cayenne pepper
Juice of 1 large organic lemon (or 2 medium ones)

Whisk together cinnamon, Celtic sea salt, pepper, five-spice powder and cayenne in a small bowl. Mix well.

Drizzle lemon juice over both sides of all the cut-up poussin pieces.  Sprinkle cinnamon rub on all pieces, coating front and back well. Let sit 30 minutes.

To grill poussins: (Charcoal grill)
In a charcoal grill, place all the coals on one side and a pie plate with filled with water on the other side (touching the coals). Sear chicken over coals for about 3 minutes; cover when it starts to flame. Turn the chicken and repeat for another 3 to 4 minutes.

Pull chicken pieces off the flame and place on the side with the water-filled pie plate, allowing it to “steam” and cook through. Cover grill, letting chicken cook about 5 minutes. Then turn chicken pieces, rotating positions over the pie plate and let cook another 4 to 5 minutes. Insert knife to check for doneness; the chicken should be tender and done at this point.