Grilled Baby Chicken Cajun Style

• 4 baby chickens
• lemon wedge (to garnish)
• Stuffing
• 2 red peppers, deseeded and chopped
• 2 small onions, chopped
• 5 cloves garlic, crushed (the recipe says 3)
• 2 teaspoons chili powder
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric
• 3 tablespoons virgin olive oil (I use less as usual)
• salt

1. Cut each bird along the backbone and remove the backbones of each.
2. (the birds are'spatchcocked' is the term) Lay the birds on a hard surface and put pressure on the breastbone to flatten them Loosen the skin from the flesh but do not tear it right from the breast till the thighs.
3. Put all the stuffing ingredients in a blender (except the oil and salt) and puree Keeping the motor running on low slowly mix in the oil till well blended.
4. Add the salt to taste, Spread the stuffing (a 1/4 for each bird) evenly between the skin and flesh of each bird.
5. Refrigerate for 4 to 24 hours.
6. Grill under low heat for 30 mins.
7. Garnish with the lemon wedges and serve.

baby chickens, lemon, stuffing, red peppers, onions, garlic, chili powder, cumin powder, turmeric, virgin olive oil, salt

Taken from www.food.com/recipe/grilled-baby-chicken-cajun-style-86894 (may not work)