I never grill chicken or poussins without marinating them first. This marinade is super-easy and extremely delicious. I learned it from a chef I crossed paths with in the Wichian Buri district in the north of Thailand (where they’re famous for grilled chicken). At this one eatery, they grill up to 3,000 chickens a day!
Once you’ve got the marinade down, you’re ready to make my grilled spring chicken.